| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Casseroles, Crockpot |
6 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Chicken parts |
|
|
Salt |
| 6 |
|
Peppercorns |
| 1 |
|
Whole=clove |
| 1 |
|
Cinnamon stick/1/2 inch |
| 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 |
|
|
Garnish: |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Plantain; peeled and sliced |
| 2 |
tb |
Capers; drained |
| 15 |
|
Green olives, pitted and halved |
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 PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997
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