Mediterranean Chicken with Pepperoncini and Kalamatas

Name: Mediterranean Chicken with Pepperoncini and Kalamatas
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Yield: 4 servings
Cuisine: Greek, Israeli, Lebanese, Turkish
Ingredients: 0.25 tsp Black Pepper; 3.5 lb Chicken Leg Quarters; 0.5 tsp Dried Lemon Peel; 8 whole Garlic; 0.5 cup Lemon Juice; 1.5 tsp Paprika; 12 whole Pepperoncini; 0.25 tsp Salt; 1 cup Sliced Kalamata Olives; 1 cup Sour Cream

Dinner 🍽️Lunch 🥪 Greek 🇬🇷Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 High-Protein 💪Sugar-Free Gluten-Free Halal 🕌Kosher ✡️Clean Eating

Mediterranean Chicken with Pepperoncini and Kalamatas features slow-cooked leg quarters nestled over tangy pepperoncini, briny kalamata olives, and garlic. The long braise yields tender, pull-apart meat, finished with a bright lemon-sour cream sauce that’s tangy and rich. Ideal for a cozy dinner when you want bold, sun-soaked flavors with comforting creaminess.

Prep20 mins
Cook6 hrs 30 mins
Serves4
DifficultyEasy

1

Place the whole pepperoncini in an even layer on the bottom of a slow cooker. Sprinkle the olive slices and the garlic over the peppers.
2

Rinse the chicken and pat it dry. Set it on top of the pepperoncini mixture. Sprinkle the chicken with 1 1/2 teaspoons paprika, the salt, pepper, and lemon zest. Slowly pour in the lemon juice.
3

Cover and cook on low for 6 to 6 1/2 hours, or until the meat easily pulls away from the bone. Transfer the chicken to a warm plate and cover to keep it warm.
4

Turn the slow cooker to high. Skim the fat from the cooking liquid. Whisk in the sour cream until smooth. Cover and simmer on high until heated through, 8 to 10 minutes depending on your cooker. Stir in the pepper and paprika.