Ingredients

• 6 , 4 ounce
• 1 tablespoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 18 cherrys 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
• 0.5 teaspoons crushed red pepper flakes
• 1 cup sliced pepperoncini peppers , with liquid
• 2 cups chicken stock
• 1 , 14 ounce
• 0.5 cups pitted kalamata olives
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh marjoram

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
3. 3 Stuff each cherry pepper generously with Italian sausage. Set aside.
4. 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. 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. 6 Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
7. 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. 8 Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
9. 9 Return to medium-high heat and bring to a simmer.
10. 10 Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
11. 11 Garnish with chopped basil, oregano, and marjoram.

Nutrition per serving