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!
I am trying to eat healthier without sacrificing flavor and taste. THIS was the way to go! Spicy, flavorful, delicious. Next time I will trim the fat from the thighs a bit and only quarter the artichokes, I cut them way too small. Same with the olives, I used sliced when I should have used whole (I just wasn't paying attention). I seemed to end up with a lot of (yummy) juice and didn't plan for a side dish to soak it up or maybe some nice Artisan bread. Incredible dish, I will be making again and often. Chicken fell off the bone! Thank you, Chef John!
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!
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!
* 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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