Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
7 Reviews- Prep: 35 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 55 min
“This is an intense food experience, not for the bland palettes of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 389 cal
- 19%
- Fat
- 25.2 g
- 39%
- Carbs
- 15.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"My 1st Mediterranean dish and I loved it. I think this dish is so versatile that you can use maybe cabbage instead of artichokes, fresh green or red peppers chopped, and 1/2 pound of Italian sausage..." See more rolled into small meatballs. I will make again and again. TY"
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