Mediterranean Chicken with Pepperoncini and Kalamatas

Bring the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 30 mins
• Total Time: 6 hr 50 mins
• Calories: 841 Calories

Ingredients

• 1 cup sour cream
• 8 cloves minced garlic
• 12 pepperoncini peppers, rinsed and drained
• 1 cup sliced pitted kalamata olives
• 0.5 teaspoon paprika
• 0.25 teaspoon salt
• 0.5 teaspoon grated lemon zest
• 1.5 teaspoons paprika
• 3.5 pounds chicken leg quarters
• 0.25 teaspoon fresh ground pepper
• 0.5 cup fresh-squeezed lemon juice

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.