Name: Chicken with Pork-Stuffed Cherry Peppers
Yield: Serves 4
Ingredients: 12 cherry peppers, stemmed, seeded, and rinsed; 1 cup water; 1 cup white wine vinegar; 2 tablespoons olive oil; 4 bone-in, skin-on chicken legs (separated into thighs and drumsticks) or 8 chicken thighs; Salt and freshly ground black pepper; 1/3 cup white wine; One 3-inch sprig of fresh rosemary; 1 1/4 cups sliced onion (1 large); 1 tablespoon minced garlic; 1 large (6 inch) Italian sweet sausage; 1/2 cup chicken stock; 2 tablespoons chopped flat-leaf parsley, for garnish (optional)

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Photo by Ben Fink

A flavor bomb, this dish highlights the fragrant hot cherry pepper. I make it for company because the dish is unusual, very seasonal, and warms up well, so I can enjoy the cocktail hour, too. If you find seeded pickled cherry peppers in the deli section of your supermarket, you can skip the first step in the recipe.

Recipe notes

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