Mediterranean Chicken with Pepperoncini and Kalamatas

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

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 841 calories; protein 68.1g; carbohydrates 13.8g; fat 55.9g; cholesterol 248.7mg; sodium 2694.3mg.

Prepare your food in advance can be best to feel enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your kitchen cupboard and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a must-have for any home chef.