Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
Description
Chef John's combination of chicken thighs, artichoke hearts, olives, pepperoncini, and spicy sausage-stuffed peppers makes for a colorful dinner with bold flavors.
Ingredients
•
6 (4 ounce) bone-in chicken thighs with skin
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1 tablespoon ground black pepper
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2 teaspoons ground cumin
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1 teaspoon salt
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18 cherry peppers in brine (such as Peppadew®)
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6 ounces fresh Italian sausage
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2 tablespoons olive oil
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1 onion, sliced
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1 pinch salt
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4 cloves garlic, crushed
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1 tablespoon herbes de Provence
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1/2 teaspoon crushed red pepper flakes
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1 cup sliced pepperoncini peppers, with liquid
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2 cups chicken stock
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1 (14 ounce) can artichoke hearts, drained and chopped
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1/2 cup pitted kalamata olives
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1 tablespoon chopped fresh basil
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1 tablespoon chopped fresh oregano
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1 tablespoon chopped fresh marjoram
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
3
Stuff each cherry pepper generously with Italian sausage. Set aside.
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.
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.
6
Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
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.
8
Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
9
Return to medium-high heat and bring to a simmer.
10
Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
11
Garnish with chopped basil, oregano, and marjoram.