Mediterranean Chicken With Pepperoncini and Kalamatas |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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This dish is cooked in a crock pot or slow cooker and brings 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. Ingredients:
12 pepperoncini peppers, rinsed and drained |
1 cup sliced pitted kalamata olive |
8 minced garlic cloves |
3 1/2 lbs chicken leg quarters |
1 1/2 teaspoons paprika |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon grated lemon zest |
1/2 cup fresh squeezed lemon juice |
1 cup sour cream |
1/2 teaspoon paprika |
Directions:
1. Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
2. Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1-1/2 teaspoons paprika, salt, pepper and lemon zest. Slowly pour in lemon juice.
3. Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
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. Serve sauce with chicken.
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