Chicken-And-Fruit Casserole
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Ingredients
- 4.5 lb
- chicken, pieces
- pinch
- 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
- 1/4 c
- vegetable oil
- 1
- plantain, peeled and sliced
- 2 Tbsp
- capers, drained
- 15
- green olived, halved and pitted
GARNISH INGREDIENTS
How to Make Chicken-And-Fruit Casserole
- 1Sprinkle the chicken with salt.
- 2Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt.
- 3Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit.
- 4Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture.
- 5Repeat 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.
- 6FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown; remove and drain.
- 7To serve, cover the top of the stew with the capers, olives and plantain.
About Chicken-And-Fruit Casserole
Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy
