CHICKEN PEPPERONCINI RECIPE - (3.9/5)
Provided by lovemygolden
Number Of Ingredients 9
Steps:
- Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.
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.
Provided by beverlyb
Categories World Cuisine Recipes European Greek
Time 6h50m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 841 calories, Carbohydrate 13.8 g, Cholesterol 248.7 mg, Fat 55.9 g, Fiber 1.7 g, Protein 68.1 g, SaturatedFat 18.2 g, Sodium 2694.3 mg, Sugar 1 g
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