Recipe - Chicken And Fruit Casserole

4 One half pound Chicken parts
Salt
6 Peppercorns
1 Whole=clove
1 Cinnamon stick/One half inch
1 tablespoon Sugar
One fourth cup Dry sherry
3 Garlic cloves; minced
One fourth cup Vinegar
1 lg White onion; thinly cut or sliced up
2 md Tomatoes; peeled and cut or sliced up
1 small Apple; peeled
Cored and thickly cut or sliced up
1 small Pear; peeled
Cored and thickly cut or sliced up
2 Bay leaves
1/8 teaspoon Thyme
1/8 teaspoon Oregano
Garnish:
One fourth cup Vegetable oil
1 Plantain; peeled and cut or sliced up
2 tablespoon Capers; drained
15 Green olives, pitted and
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 One half 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 vinegarspice 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
Posted to BakeryShoppe Digest V1 #480 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997