This Chicken-And-Fruit Casserole is a delightful fusion of savory and sweet flavors, perfect for a cozy family dinner. Tender chunks of chicken braise slowly with crisp apples and juicy pears, creating a rich, aromatic sauce enhanced by garlic, thyme, and oregano. The subtle sweetness of the fruit balances the savory depth of the dry sherry and vinegar, resulting in a comforting, one-pot meal that feels both rustic and elegant. Serve it over rice or with crusty bread to soak up the flavorful juices. It’s an excellent choice for weeknight suppers or when you want to impress guests with a unique, home-style dish that brings everyone to the table.
Chicken-And-Fruit Casserole
Description
This Chicken-And-Fruit Casserole is a delightful fusion of savory and sweet flavors, perfect for a cozy family dinner. Tender chunks of chicken braise slowly with crisp apples and juicy pears, creating a rich, aromatic sauce enhanced by garlic, thyme, and oregano. The subtle sweetness of the fruit balances the savory depth of the dry sherry and vinegar, resulting in a comforting, one-pot meal that feels both rustic and elegant. Serve it over rice or with crusty bread to soak up the flavorful juices. It&# 226;ÂÂs an excellent choice for weeknight suppers or when you want to impress guests with a unique, home-style dish that brings everyone to the table.Ingredients
Directions
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Rinse chicken parts and pat dry with paper towels. Season generously with salt and pepper.
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In a large Dutch oven or heavy casserole dish, heat a tablespoon of oil over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
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In the same pot, sauté the thinly sliced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Stir in the dry sherry, vinegar, sugar, and water (if needed to cover) to deglaze the pan, scraping up any browned bits from the bottom.
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Return the chicken to the pot. Add the sliced tomatoes, apple slices, pear slices, bay leaves, peppercorns, whole clove, cinnamon piece, thyme, and oregano.
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Bring the liquid to a simmer, then cover the pot and reduce heat to low. Let it cook gently for 45-60 minutes, or until the chicken is tender and cooked through.
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Taste the sauce and adjust seasoning with more salt or pepper if needed. Remove the bay leaves, peppercorns, and cinnamon stick before serving.
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Serve hot, spooning the fruit and sauce over the chicken. Garnish with fresh herbs if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1220.7kcal
- % Daily Value *
- Total Fat 61.3g95%
- Saturated Fat 16.9g85%
- Cholesterol 454.6mg152%
- Sodium 418.8mg18%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 137.9g276%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
