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!
INGREDIENT :
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
2 tablespoons olive oil
1 onion, sliced
1 pinch salt
4 cloves garlic, crushed
1 tablespoon herbes de Provence
½ 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
½ cup pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
RECIPE DIRECTION :
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.
