This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

389 calories; 25.2 g total fat; 75 mg cholesterol; 2487 mg sodium. 15.7 g carbohydrates; 25 g protein; Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2014
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! Read More
(41)

Most helpful critical review

Rating: 3 stars
02/10/2016
I tried really hard to understand the stellar ratings on this recipe and just failed. I love all the ingredients. I really do! That's why I gave this a try. Together they don't do it for me. I did give it three stars because it was easy to make and one pot. But I won't make it again. Read More
98 Ratings
  • 5 star values: 82
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/24/2014
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! Read More
(41)
Rating: 5 stars
03/24/2014
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! Read More
(41)
Rating: 5 stars
05/15/2012
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 Read More
(25)
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Rating: 5 stars
06/30/2013
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! Read More
(18)
Rating: 5 stars
08/18/2014
Whee doggies! The chef wasn't kidding when he said this was an intense food experience and wasn't for bland palates. I LOVED it! My eyeballs are still sweating but as my husband Mr. Meat and Potatoes put it "There is a whole lot going on here and I'm getting tingly in the back of my head." We are trying to eat healthier so did not have a huge hunk of Italian bread to sop up all the wonderful broth but we made do with straight up slurping it out of the bowl. Read More
(15)
Rating: 5 stars
11/19/2014
Just wanted to say this was really a gratifying meal. I also want to say that I appreciate Chef John greatly. He's one of the most understandable easy to follow cooking instructors I've watched. I always get a laugh out of his little musings while he cooks. Great job. Read More
(12)
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Rating: 4 stars
05/18/2013
This was an interesting dish. A caveat to start with: the label on my cherry peppers indicated there were approximately 21 peppers in the jar but there were only 14. That worked out for me b/c my bag of chicken only had 5 thighs. I am not a huge fan of sausage in general but this recipe was so intriguing I had to make it anyway! The chicken was not dry at all. The flavors were great at injecting some variety into the normal routine. My SO love love loved it so I will be making it again! Read More
(9)
Rating: 5 stars
01/10/2014
All I can say is WOW! Lots of flavor full of body and substance. While the dish was cooking my kids gathered in the kitchen to see where the amazing smell was coming from. I did not use any additional heat other than the cherry peppers and substituted with turkey sausage and fat free broth. Everyone at the table had seconds and thirds. Absolutely a keeper! Read More
(9)
Rating: 5 stars
09/11/2017
I am trying to eat healthier without sacrificing flavor and taste. THIS was the way to go! Spicy flavorful delicious. Next time I will trim the fat from the thighs a bit and only quarter the artichokes I cut them way too small. Same with the olives I used sliced when I should have used whole (I just wasn't paying attention). I seemed to end up with a lot of (yummy) juice and didn't plan for a side dish to soak it up or maybe some nice Artisan bread. Incredible dish I will be making again and often. Chicken fell off the bone! Thank you Chef John! Read More
(8)
Rating: 5 stars
05/05/2012
This recipe was awesome. If you like spicy this is just that. The flavor was great. Not boring at all! even my picky husband liked it. Read More
(7)
Rating: 3 stars
02/10/2016
I tried really hard to understand the stellar ratings on this recipe and just failed. I love all the ingredients. I really do! That's why I gave this a try. Together they don't do it for me. I did give it three stars because it was easy to make and one pot. But I won't make it again. Read More