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

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.