Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place chicken thighs in a large bowl; season with black pepper cumin and 1 teaspoon salt. Set aside.
Step 3
Stuff each cherry pepper generously with Italian sausage. Set aside.
Step 4
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.
Step 5
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.
Step 6
Stir in pepperoncini and juices; cook until warmed through about 2 minutes. Remove from heat.
Step 7
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.
Step 8
Sprinkle artichoke hearts olives and stuffed cherry peppers over top of chicken.
Step 9
Return to medium-high heat and bring to a simmer.
Step 9
Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling about 1 hour.