Chicken-And-Fruit Casserole
Chicken-And-Fruit Casserole, a casseroles recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken-And-Fruit Casserole
Ingredients
- 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
- 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
-
- thickly sliced 1 sm Pear; peeled, cored and
Method
-
- thickly sliced 2 Bay leaves - 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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