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Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
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Prep Time:
35 minutes
Cook Time:
80 minutes
Total Time:
115 minutes
Try my vibrant dish of chicken thighs with artichokes, olives, pepperoncini, and spicy sausage-stuffed peppers for a bold and colorful meal.
Ingredients:
  • 6 (4 ounce) bone-in chicken thighs with skin
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 18 cherry peppers in brine (such as Peppadew®)
  • 6 ounces fresh Italian sausage
  • 1 onion, sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon herbes de Provence
  • 0.5 teaspoon crushed red pepper flakes
  • 1 cup sliced pepperoncini peppers, with liquid
  • 2 cups chicken stock
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 0.5 cup pitted kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh marjoram
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • In a large bowl, generously season chicken thighs with black pepper, cumin, and 1 teaspoon of salt. Set aside for flavor to meld.
  • Generously fill each cherry pepper with flavorful Italian sausage and set aside.
  • In a Dutch oven over medium-high heat, sizzle chicken thighs skin-side down in olive oil until golden brown, around 5 minutes. Flip and sear the other side for an additional minute. Transfer chicken to a plate.
  • Caramelize onion with a pinch of salt in a Dutch oven over medium-high heat for about 5 minutes. Then, lower the heat to medium and mix in garlic, herbes de Provence, and crushed red pepper.
  • Add the pepperoncini and their flavorful juices to the dish, stirring until everything is warmed through, for about 2 minutes. Then, carefully take the dish off the heat.
  • Arrange the chicken pieces, skin-side up, over the bed of onions and pepperoncinis in the Dutch oven. Carefully pour enough stock into the pan to nearly submerge the chicken.
  • Evenly distribute artichoke hearts, olives, and stuffed cherry peppers on top of the chicken.
  • Bring to a gentle simmer over medium-high heat.
  • Roast the sausage covered in a preheated oven until cooked through and the liquid is bubbling, approximately 1 hour.
  • Sprinkle with a vibrant mix of chopped basil, oregano, and marjoram for a burst of fresh flavors.

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