Recipe Cottage


LOCATION: Recipes >> Crockpot >> Chicken Fruit Casserole

Print this Recipe    Chicken Fruit Casserole

Chicken-and-Fruit Casserole

4 1/2 pounds chicken parts
6 peppercorns
1 whole clove
1/2-inch piece cinnamon stick
1 tablespoon sugar
1/4 cup dry sherry
3 garlic cloves, minced
1/4 cup vinegar
1 white onion, thinly sliced
2 tomatoes, peeled and chopped
1 apple, peeled, cored and slicked thickly
1 pear, peeled
2 bay leaves
1/8 teaspoon thyme
1/8 teaspoon oregano

1/4 cup vegetable oil
1 plantain, peeled and sliced
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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.