Mediterranean Chicken with Pepperoncini and Kalamatas
Recipe by beverlyb from allrecipes.com
Dinner 7 Hr. 50 Mins.
Ingredients
4
4 servings
- •12 pepperoncini peppers, rinsed and drained
- •1 cup sliced pitted kalamata olives
- •8 cloves minced garlic
- •3 ½ pounds chicken leg quarters
- •1 ½ teaspoons paprika
- •¼ teaspoon salt
- •¼ teaspoon fresh ground pepper
- •½ teaspoon grated lemon zest
- •½ cup fresh-squeezed lemon juice
- •1 cup sour cream
- •½ teaspoon paprika
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 841
- Carbohydrate: 14g
- Fat: 56g
- Fiber: 2g
- Protein: 68g
- Sugar: 1g
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