Description
A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.
Ingredients
- 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.
Prep Time: 20 mins
Cook Time: 6 hrs 30 mins
Total Time: 6 hrs 50 mins
Servings: 4