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!
Ingredients
- bone-in chicken thighs with skin: 6 piece (4 ounce)
- ground black pepper: 1 Tbsp
- ground cumin: 2 tsp
- salt: 1 tsp
- cherry peppers in brine (such as Peppadew®): 18 piece
- ounces fresh Italian sausage: 6 piece
- olive oil: 2 Tbsp
- onion: 1 piece (sliced)
- pinch salt: 1 piece
- garlic: 4 clove (crushed)
- herbes de Provence: 1 Tbsp
- red pepper flakes: 0.5 tsp (crushed)
- pepperoncini peppers, with liquid: 1 cup (sliced)
- chicken stock: 2 cups
- artichoke hearts: 1 can (14 ounce can, chopped)
- pitted kalamata olives: 0.5 cup
- fresh basil: 1 Tbsp (chopped)
- fresh oregano: 1 Tbsp (chopped)
- fresh marjoram: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C).
-
Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
-
Stuff each cherry pepper generously with Italian sausage. Set aside.
-
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.
-
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.
-
Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
-
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.
-
Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
-
Return to medium-high heat and bring to a simmer.
-
Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
-
Garnish with chopped basil, oregano, and marjoram.
