Bold Mediterranean Chicken Accompanied by Sausage-Stuffed Peppers

Ingredients 0/15

Step 1

Preheat your oven to 350°F. In a large bowl, season the chicken thighs with black pepper, cumin, and a teaspoon of salt—set them aside for now. Next, take each cherry pepper and stuff it generously with Italian sausage.

Step 2

Heat some olive oil in a Dutch oven over medium-high heat. Place the chicken thighs skin-side down and let them brown nicely for about 5 minutes. Flip them over and cook for another minute, then take them out of the pan.

Step 3

In the same pot, add the chopped onion with a pinch of salt and cook over medium-high heat until it’s golden and caramelized, around 5 minutes. Turn the heat down to medium and stir in garlic, herbes de Provence, and a pinch of crushed red pepper. Add the pepperoncini along with their juices and cook everything together for a couple of minutes until warmed through. Then, take the pot off the heat.

Step 4

Now, arrange the chicken pieces skin-side up on top of the onions and pepperoncinis. Pour in the stock so it almost covers the chicken. Scatter the artichoke hearts, olives, and those sausage-stuffed cherry peppers over the top.

Step 5

Put the Dutch oven back on medium-high heat and bring everything to a gentle simmer. Once it’s simmering, cover the pot and transfer it to your preheated oven. Let it roast for about an hour, until the sausage is fully cooked and the liquid is bubbling.

Step 6

When it’s done, sprinkle chopped fresh basil, oregano, and marjoram over the dish for a fresh, aromatic finish. Enjoy!