Name: Mediterranean Chicken with Pepperoncini and Kalamatas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Pepperoncini peppers, rinsed and drained - 12; Sliced pitted kalamata olives - 1 cup; Minced garlic - 8 cloves; Chicken leg quarters - 3 ½ pounds; Paprika - 1 ½ teaspoons; Salt - ¼ teaspoon; Fresh ground pepper - ¼ teaspoon; Grated lemon zest - ½ teaspoon; Fresh-squeezed lemon juice - ½ cup; Sour cream - 1 cup; Paprika - ½ teaspoon

Mediterranean Chicken with Pepperoncini and Kalamatas

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Chicken with Pepperoncini and Kalamatas

1. Pepperoncini peppers, rinsed and drained - 12

2. Sliced pitted kalamata olives - 1 cup

3. Minced garlic - 8 cloves

4. Chicken leg quarters - 3 ½ pounds

5. Paprika - 1 ½ teaspoons

6. Salt - ¼ teaspoon

7. Fresh ground pepper - ¼ teaspoon

8. Grated lemon zest - ½ teaspoon

9. Fresh-squeezed lemon juice - ½ cup

10. Sour cream - 1 cup

11. Paprika - ½ teaspoon

How to cook deliciously - Mediterranean Chicken with Pepperoncini and Kalamatas

1. Stage

Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.

2. Stage

Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.

3. Stage

Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.

4. Stage

Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.