• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken-And-Fruit Casserole

  • Recipe Submitted by on

Category: Casseroles, Poultry

 Ingredients List

  • 4 1/2 lb Chicken parts
  • Salt
  • 6 Peppercorns
  • 1 Whole clove
  • 1 1/2-in piece of cinnamon
  • 1 tb Sugar
  • 1/4 c Dry sherry
  • 3 Garlic cloves; minced
  • 1/4 c Vinegar
  • 1 lg White onion; thinly sliced
  • 2 md Tomatoes; peeled and sliced
  • 1 sm Apple; peeled, cored and
  • - thickly sliced
  • 1 sm Pear; peeled, cored and
  • - thickly sliced
  • 2 Bay leaves
  • 1/8 ts Thyme
  • 1/8 ts Oregano


1/4 c Vegetable oil
1 Plantain; peeled and sliced
2 tb Capers; drained
15 Green olives, pitted
- 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?