How To make Chicken and Fruit Casserole
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 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 -----
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Chicken Thigh Casserole - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making - Chicken Thigh Casserole baked with delicious vegetables and mushroom soup sauce.This is a quick a easy meal for any time of the week. Enjoy
for our recipe.
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Ingredients:
6-8 Pieces Skinless and bone in Chicken Thighs
3 Medium Potatoes
1 Medium Onion
3 Carrots
3 Strands Green Onions
3 Garlic Cloves
Sea salt
Black Pepper
1 Tbsp Olive oil
1 Can Cream of Mushroom Soup
1 Cup Water or Chicken Broth
1 Cup Rice of choice
Method:
1. Peel potatoes, carrots and onion and cut in rings put in cold water.
2. Then you will need a large casserole dish, drain and add all vegetables then add your rice to the casserole dish.
3. Add crushed garlic, olive oil, salt, pepper.
4. In a small bowl mix together water/broth and cream of mushroom soup mix together then pour over vegetables.
5. Then evenly add your chicken thighs and more sea salt and black pepper, top with chopped green onion, cover with foil wrap.
Put in a pre-heated 350° oven for 1.30 minutes. Half way through remove foil wrap let start to go golden brown then, the last 15 minutes put foil wrap back on until time is up.
You can cook this meal in a slow cooker just follow the above steps and put lid on and set the temperature to low, cook until tender.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Creamy Vegetable Casserole Recipe
An easy and delicious cheese vegetable casserole that everyone will love!
1 cauliflower
1 pepper
3 carrots
1 zucchini
Olive oil
Salt & pepper
Preheat oven to 450 degrees F. Roast vegetables for 15-20 minutes until tender.
Cream mixture:
1 cup sour cream
1 cup heavy cream
1 & 1/2 cups mozzarella cheese
Italian parsley (optional)
Bake the vegetables mixed with the cream mixture for 15 more minutes or until golden on top.
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