Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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 . Stage

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 . Stage

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

7 . Stage

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 . Stage

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

9 . Stage

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

10 . Stage

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

11 . Stage

Garnish with chopped basil, oregano, and marjoram.