Chicken-and-Fruit Casserole

* Exported from MasterCook *

Chicken-and-Fruit Casserole

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds Chicken parts
Salt
6 Peppercorns
1 Whole clove
1 piece cinnamon -- (1/2 in )
1 tablespoon Sugar
1/4 cup Dry sherry
3 Garlic cloves -- minced
1/4 cup Vinegar
1 lg White onion -- thinly sliced
2 md Tomatoes -- peel/slice
1 small Apple -- peeled
(cored/thickly sliced
1 small Pear -- peeled
(cored/thickly sliced
2 Bay leaves
1/8 teaspoon Thyme
1/8 teaspoon Oregano
-----FOR GARNISH-----
1/4 cup Vegetable oil
1 Plantain -- peel/slice
2 tablespoons Capers -- drained
15 Green olives -- 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. PETER KUMP - PRODIGY GUEST CHEFS
COOKBOOK





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