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Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

  • Prep

    35 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 55 m
Chef John

Chef John

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!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 2526 mg
  • 101%

Based on a 2,000 calorie diet

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.
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Reviews

SandyK811
18

SandyK811

3/24/2014

Wow wow wow! So flavorful! Made it tonight and it is a new favorite. Only difference for me was that I did not have a dutch oven, so I used my crockpot. After I finished the step of caramelizing the onions and adding the peppers, I poured that into the bottom of the crockpot, placed the browned chicken thighs on that, and then added the stock, artichoke, olives and sausage stuffed peppers. Took about 2 and a half hours on high; would probably take at least 5 on low. Thanks again Chef John!

freezycat
15

freezycat

5/15/2012

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 rolled into small meatballs. I will make again and again. TY

daeleesa
8

daeleesa

6/30/2013

I just asked my husband what I should write as the review for this recipe. He said, "Uhhh... YUM! The end." hahahaha! It was delicious. We followed the directions exactly as written, used the ingredients exactly as written, and it was fantastic. We will definitely make this again!

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