*  Exported from  MasterCook  *
 
                        Chicken-and-Fruit Casserole
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Crockpot                         Vegetables
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2  pounds        Chicken parts
                         Salt
    6                    Peppercorns
    1                    Whole         clove
    1      piece         cinnamon -- (1/2 in )
    1      tablespoon    Sugar
      1/4  cup           Dry sherry
    3                    Garlic cloves -- minced
      1/4  cup           Vinegar
    1      lg            White onion -- thinly sliced
    2      md            Tomatoes -- peel/slice
    1      small         Apple -- peeled
                         (cored/thickly sliced
    1      small         Pear -- peeled
                         (cored/thickly sliced
    2                    Bay leaves
      1/8  teaspoon      Thyme
      1/8  teaspoon      Oregano
                         -----FOR GARNISH-----
      1/4  cup           Vegetable oil
    1                    Plantain -- peel/slice
    2      tablespoons   Capers -- drained
   15                    Green olives -- 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.  PETER KUMP - PRODIGY GUEST  CHEFS 
 COOKBOOK
  
 
 
 
 
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