Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!
Preparation Time
35 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 55 mins
Calories
389 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
Step 3
Stuff each cherry pepper generously with Italian sausage. Set aside.
Step 4
Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
Step 5
Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
Step 6
Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
Step 7
Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
Step 8
Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
Step 9
Return to medium-high heat and bring to a simmer.
Step 10
Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
Step 11
Garnish with chopped basil, oregano, and marjoram.
Ingredients
1 pinch salt
1 teaspoon salt
2 tablespoons olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh basil
2 cups chicken stock
1 tablespoon ground black pepper
1 tablespoon chopped fresh oregano
2 teaspoons ground cumin
1 onion, sliced
4 cloves garlic, crushed
1 (14 ounce) can artichoke hearts, drained and chopped
