- 6 (4 ounce) bone-in chicken thighs with skin
- 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 18 cherry 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
- 1/2 teaspoon crushed red pepper flakes
- 1 cup sliced pepperoncini peppers, with liquid
- 2 cups chicken stock
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup pitted kalamata olives
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh marjoram
- Preheat oven to 350 degrees F (175 degrees C).
- 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.