Mediterranean Chicken With Pepperoncini And Kalamatas

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• 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.