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Mediterranean Chicken with Pepperoncini and Kalamatas

By: beverlyb

"A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice."

Rate/Review | Read Reviews (20)

What to Drink?
	Sauvignon Blanc

Prep Time:
20 Min

Cook Time:
6 Hrs 30 Min

Ready In:
6 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 1/2 pounds 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

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