Spicy Mediterranean Chicken With Sausage-Stuffed Cherry Peppers

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.

Step 3
Stuff each cherry pepper generously with Italian sausage. Set aside.

Step 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.

Step 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.

Step 6
Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.

Step 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.

Step 8
Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.

Step 9
Return to medium-high heat and bring to a simmer.

Step 10
Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.

Step 11
Garnish with chopped basil, oregano, and marjoram.