Chicken-and-fruit Casserole Recipe

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Chicken-And-Fruit Casserole

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Ingredients

4.5 lb
chicken, pieces
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salt
6
peppercorns
1
clove
1
cinnamon, 1/2" piece
1 Tbsp
sugar
1/4 c
dry sherry
3
garlic cloves, minced
1/4 c
vinegar
1 large
onion, thinly sliced
2 medium
tomatoes, peeled and sliced
1 small
apple, peeled, cored and thickly sliced
1 small
pear, peeled, cored and thickly sliced
2
bay leaves
1/8 tsp
thyme
1/8 tsp
oregano

GARNISH INGREDIENTS

1/4 c
vegetable oil
1
plantain, peeled and sliced
2 Tbsp
capers, drained
15
green olived, halved and pitted

Directions Step-By-Step

1
Sprinkle the chicken with salt.
2
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.
3
Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit.
4
Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture.
5
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.
6
FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown; remove and drain.
7
To serve, cover the top of the stew with the capers, olives and plantain.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy