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Name: Chicken-And-Fruit Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Vinegar; 2 Bay Leaves; 1/8 ts Thyme; 2 tb Capers; drained; 3 Garlic minced; 1 Plantain; peeled and sliced; 1 lg White onion; thinly sliced; 2 md Tomatoes; peeled and sliced; 1/4 c Dry sherry; 1 tb Sugar; 1 1/2-in piece of cinnamon; 1/8 ts Oregano; 15 Green olives, pitted; 1 sm Apple; peeled, cored and; 1/4 c Vegetable oil; 4 1/2 lb Chicken parts; 1 Whole clove; 6 Peppercorns; 1 sm Pear; peeled, cored and; Salt

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INGREDIENTS

1/4 c Vinegar
2 Bay Leaves
1/8 ts Thyme
2 tb Capers; drained
3 Garlic ; minced
1 Plantain; peeled and sliced
1 lg White onion; thinly sliced
2 md Tomatoes; peeled and sliced
1/4 c Dry sherry
1 tb Sugar
1 1/2-in piece of cinnamon
1/8 ts Oregano
15 Green olives, pitted
1 sm Apple; peeled, cored and
FOR GARNISH
1/4 c Vegetable oil
4 1/2 lb Chicken parts
1 Whole clove
6 Peppercorns
1 sm Pear; peeled, cored and
Salt

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.

NOTES

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Chicken-And-Fruit Casserole

1/4 c Vinegar
2 Bay Leaves
1/8 ts Thyme
2 tb Capers; drained
3 Garlic minced
1 Plantain; peeled and sliced
1 lg White onion; thinly sliced
2 md Tomatoes; peeled and sliced
1/4 c Dry sherry
1 tb Sugar
1 1/2-in piece of cinnamon
1/8 ts Oregano
15 Green olives, pitted
1 sm Apple; peeled, cored and
 FOR GARNISH
1/4 c Vegetable oil
4 1/2 lb Chicken parts
1 Whole clove
6 Peppercorns
1 sm Pear; peeled, cored and
 Salt

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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Nutrition

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Serving Size: 1 Serving (373g)
Recipe Makes: 6 Servings

Calories: 846
Calories from Fat: 514 (61%)

Amt Per Serving		% DV

	Total Fat 57.1g	76 %
	Saturated Fat 15.1g	75 %
	Monounsaturated Fat 24.9g
	Polyunsanturated Fat 12.7g
Cholesterol 252mg		78 %
Sodium 241mg		8 %
Potassium 779mg		21 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 12.2g
Protein 63.8g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 846

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