Best Mediterranean Chicken With Pepperoncini And Kalamatas Recipes

MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS

Mediterranean Chicken With Pepperoncini and Kalamatas image

I found this recipe on Allrecipes (submitted by beverlyb). This dish is cooked in a crock pot or slow cooker and brings the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.

Provided by Crafty Lady 13

Categories Chicken

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olive
8 minced garlic cloves
3 1/2 lbs chicken leg quarters
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
1/2 cup fresh squeezed lemon juice
1 cup sour cream
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 957.8, Fat 63.6, SaturatedFat 20.7, Cholesterol 359.6, Sodium 3323.2, Carbohydrate 19.8, Fiber 4.6, Sugar 10.2, Protein 76.2

MEDITERRANEAN CHICKEN WITH POTATOES

Mediterranean Chicken With Potatoes image

Make and share this Mediterranean Chicken With Potatoes recipe from Food.com.

Provided by AZRT8871

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 teaspoons minced garlic, divided
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
12 small red potatoes, halved (about 1 1/2 pounds)
cooking spray
2 lbs boneless chicken breasts (cut into bite-sized pieces)
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup reduced-sodium fat-free chicken broth
1/2 cup chopped pepperoncini pepper
1/4 cup pitted kalamata olive, halved
2 cups chopped plum tomatoes
2 tablespoons chopped fresh basil
1 (14 ounce) can artichoke hearts, drained and quartered
1/2 cup crumbled feta cheese
fresh thyme sprig (optional)

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.

Nutrition Facts : Calories 487.4, Fat 15.2, SaturatedFat 4.8, Cholesterol 81, Sodium 787, Carbohydrate 52.1, Fiber 8.2, Sugar 6, Protein 32.4

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS

Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms image

This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.

Provided by Kittencalrecipezazz

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 boneless chicken breasts
salt and black pepper
olive oil
1 1/2 lbs small white button mushrooms, sliced
1 small onion, chopped (can use about 2 tablespoons shallots instead of onions)
2 tablespoons minced fresh garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional)
1 1/2 cups chicken broth
3/4 pitted kalamata olive (or to taste)
3 large plum tomatoes, diced
2 tablespoons capers
3 tablespoons butter
2 cups small grape tomatoes (also known as teardrop)
1/4 cup chopped fresh parsley

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.