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.

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