Chicken-and-fruit Casserolecasseroles, poultry 4 1/2 lb chicken parts 1 salt 6 peppercorns 1 whole clove 1 1/2-in piece of cinnamon 1 tablespoon sugar 1/4 cup dry sherry 3 garlic cloves; minced 1/4 cup vinegar 1 large white onion; thinly sliced 2 medium tomatoes; peeled and sliced 1 small apple; peeled, cored and thickl 1 small pear; peeled, cored and thickl 2 bay leaves 1/8 teaspoon thyme 1/8 teaspoon oregano ----FOR GARNISH---- 1/4 cup vegetable oil 1 plantain; peeled and sliced 2 tablespoon 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. |
