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  Recipe Home » Poultry » Chicken-And-Fruit Casserole
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  Chicken-And-Fruit Casserole
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 550
Ingredients:
4 1/2 lb Chicken parts
Salt
6 Peppercorns
1 Whole clove
1 1/2-in piece of cinnamon
1 tbsp Sugar
1/4 cup Dry sherry
3 Garlic cloves, minced
1/4 cup Vinegar
1 large White 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

MMMMMFOR GARNISH

1/4 cup Vegetable oil
1 Plantain, peeled and sliced
2 tbsp Capers, drained
15 Green olives, pitted halved
Instructions:
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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