Chicken-And-Fruit Casserole

* Exported from MasterCook *

CHICKEN-AND-FRUIT CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 lb Chicken parts
Salt
6 Peppercorns
1 Whole clove
1 1/2-in piece of cinnamon
1 tb Sugar
1/4 c Dry sherry
3 Garlic cloves -- minced
1/4 c Vinegar
1 lg White onion -- thinly sliced
2 md Tomatoes -- peeled and sliced
1 sm Apple -- peeled, cored and
- thickly sliced
1 sm Pear -- peeled, cored and
- thickly sliced
2 Bay leaves
1/8 ts Thyme
1/8 ts Oregano
-----FOR GARNISH-----
1/4 c Vegetable oil
1 Plantain -- peeled and sliced
2 tb Capers -- drained
15 Green olives, pitted
- halved

SPRINKLE THE CHICKEN with salt. Grind the peppercorns,
clove and cinnamon together in a spice mill and mix
with the sugar, sherry, garlic, vinegar and 1 1/2
teaspoons salt. Spread 1/3 of the onion in the bottom
of the crockpot; cover with 1/3 each of the tomatoes,
chicken and fruit. Add the bay leaves and sprinkle
with some of the seasonings and pour on half the
vinegar-spice mixture. Repeat the layers, finishing up
with a topping of onion, tomatoes and fruit. Cover and
cook for about 1 hour, then uncover and cook for 30
minutes longer, or until the chicken is tender and
some of the juices have been reduced. Discard bay
leaves. FOR THE GARNISH: Heat the oil and fry the
plantain slices until deep golden brown. Remove and
drain. To serve, cover the top of the stew with the
capers, olives and plantain.



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