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
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!
The sausage stuffed peppers were awesome and the chicken was very tender, but the rest of the dish was a little vinegary and sweet for our taste. Made it as shown with all the suggested ingredients. The take away for us was that there were a lot of steps or ingredients that would be tasty in a different recipe. For example, the stuffed peppers would make a delicious appetizer, or be great added to a simpler casserole. The chicken technique was also good, just didn't care for the flavor combo.
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
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!
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.
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!
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!
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.
* 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: 389
** Calories from Fat: 227
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