Chicken-And-Fruit Casserole

Chicken-and-fruit Casserole

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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
  • GARNISH INGREDIENTS

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

How to Make Chicken-And-Fruit Casserole

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.

Printable Recipe Card

About Chicken-And-Fruit Casserole

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



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