Recipe by Chef John
"This is an intense food experience, not for the bland palettes of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!"
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6 (4 ounce)
bone-in chicken thighs with skin
ground black pepper
cherry peppers in brine (such as Peppadew®)
fresh Italian sausage
herbes de Provence
crushed red pepper flakes
sliced pepperoncini peppers, with liquid
1 (14 ounce) can
artichoke hearts, drained and chopped
pitted kalamata olives
chopped fresh basil
chopped fresh oregano
chopped fresh marjoram
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
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.
Very unusual and flavorful. This is definitely a keeper!
Wow! I did make a few changes only because I wanted to use up what I had on hand. I used jumbo green olives quartered instead of black - I think they actually were better - and I used Italian blend spices instead of herbs de Provence. I had a jar of the large pickled red peppers so I just put the sausage on them and laid on top. My husband said it was so good I should have taken a picture to remind me to make it again. If I had to go out and buy all the ingredients it would be costly for one dish, but still worth it. It's that good - I would give it 10 stars!
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!
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!
We loved this. A lot of flavor, perhaps too much for some days. I scaled this down for two, used hot sausage, and kept in the whole can of artichokes since I wasn't making anything else with this. The only change I made was to use boneless/skinless chicken breast and Italian seasoning since I didn't have the herbs de provence. Unfortunately, I also forgot to use the fresh herbs that I had gathered. One pot, start to finish, was a definite bonus. The chicken was very tender and moist and the peppers would make a great appetizer on their own.
This is just so very tasty! Delicious! This is definitely a keeper. The only thing that I did different (sorry, those of you who want a totally perfect representation) was to use an Al Fresco sausage to stuff in the peppers. I also couldn't find fresh oregano or margoram--just basil. Thanks for another winner, Chef!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
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