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!
Ingredients
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Preheat oven to 350 degrees F (175 degrees C).
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Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
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Stuff each cherry pepper generously with Italian sausage. Set aside.
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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.
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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.
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Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
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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.
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Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
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Return to medium-high heat and bring to a simmer.
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Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
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Garnish with chopped basil, oregano, and marjoram.
Per Serving: 389 calories; protein 25g; carbohydrates 15.7g; fat 25.2g; cholesterol 75.3mg; sodium 2487.2mg.