4 1/2 pounds Chicken parts
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 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 teaspoon Thyme
1/8 teaspoon Oregano
-----FOR GARNISH-----
1/4 cup Vegetable oil
1 Plantain -- peeled and sliced
2 tablespoon s 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.

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