Mediterranean Chicken With Pepperoncini And Kalamatas Recipes

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

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, 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 the bone. Remove chicken o 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. Serve sauce with chicken.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Steps:

• Heat oil in a skillet over medium-high heat.
• Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
• To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
• Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
• Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
• Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
• Add in butter and stir until melted.
• Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
• Season again with salt and pepper.
• Spoon the mixture over the chicken.
• Sprinkle with fresh chopped parsley.

MEDITERRANEAN CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400°.
• Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
• Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
• Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.