This is an intense food experience not for the bland palates of the world succulent chicken thighs artichoke hearts olive pepperoncini and sausagestuffed cherry peppers
Prep Time
1 hr 55 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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
