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Glazed Honey Chicken With Quinces and Apples
1/2 cup + 1 tablespoon cider vinegar
1 large quince, peeled, halved, cored, cut into 1 inch chunks
2 tablespoons extra virgin olive oil
1 3 1/2 pound chicken, cut into 8 pieces
salt and freshly ground white pepper
6 ounces pearl onions, peeled and trimmed
pinch of sugar
1 cinnamon stick
1 sprig rosemary
1 Granny Smith apple, peeled, cored and cut into 1 inch chunks
1 tablespoon honey
1/4 cup unsalted chicken stock, or water
Bring 2 quarts of salted water to a boil in a medium pot. Add 1 tablespoon of the vinegar and the quince and boil gently for 10 minutes.
Drain the quince well and set aside to cool and pat dry between paper towels if necessary.
Center a rack in the oven and preheat the oven to 375 degrees.
Heat the oil in a large oven- proof saute pan or skillet over high heat. Season the chicken with salt and pepper and add the pieces to the pan, skin side down. Brown the chicken for 5 to 7 minutes, then turn the pieces over and brown the other side for 5 minutes. Transfer the chicken to a plate and reserve.
You need about 2 tablespoons oil for the next step, so pour off any excess from the pan. Lower the heat to medium and add the onions, sugar, cinnamon and rosemary to the pan.
Season with salt and pepper and, turning often, brown the onions evenly, 8 to 10 minutes. Return the chicken to the pan along with the quince, apple and honey. Turn to coat the ingredients with the honey, then cook for another 8 to 10 minutes to lightly caramelize everything. Add the remaining 1/2 cup vinegar, stirring and scraping up any bits that may have stuck to the bottom of the pan.
Slide the pan into the oven and roast the chicken for 10 minutes.
Transfer the pan to the stove- top again, turn the heat to medium and add the chicken stock or water, bringing it just to the boil. Stir to blend.
Discard the cinnamon and rosemary and spoon the chicken, fruit and sauce directly from the pan at the table.
Serves 4.
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Glazed Honey Chicken With Quinces and Apples
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Category: Recipes
Prep Time: Cook Time: Total Time:
Glazed Honey Chicken With Quinces and Apples
1/2 cup + 1 tablespoon cider vinegar
1 large quince, peeled, halved, cored, cut into 1 inch chunks
2 tablespoons extra virgin olive oil
1 3 1/2 pound chicken, cut into 8 pieces
salt and freshly ground white pepper
6 ounces pearl onions, peeled and trimmed
pinch of sugar
1 cinnamon stick
1 sprig rosemary
1 Granny Smith apple, peeled, cored and cut into 1 inch chunks
1 tablespoon honey
1/4 cup unsalted chicken stock, or water
Bring 2 quarts of salted water to a boil in a medium pot. Add 1 tablespoon of the vinegar and the quince and boil gently for 10 minutes.
Drain the quince well and set aside to cool and pat dry between paper towels if necessary.
Center a rack in the oven and preheat the oven to 375 degrees.
Heat the oil in a large oven- proof saute pan or skillet over high heat. Season the chicken with salt and pepper and add the pieces to the pan, skin side down. Brown the chicken for 5 to 7 minutes, then turn the pieces over and brown the other side for 5 minutes. Transfer the chicken to a plate and reserve.
You need about 2 tablespoons oil for the next step, so pour off any excess from the pan. Lower the heat to medium and add the onions, sugar, cinnamon and rosemary to the pan.
Season with salt and pepper and, turning often, brown the onions evenly, 8 to 10 minutes. Return the chicken to the pan along with the quince, apple and honey. Turn to coat the ingredients with the honey, then cook for another 8 to 10 minutes to lightly caramelize everything. Add the remaining 1/2 cup vinegar, stirring and scraping up any bits that may have stuck to the bottom of the pan.
Slide the pan into the oven and roast the chicken for 10 minutes.
Transfer the pan to the stove- top again, turn the heat to medium and add the chicken stock or water, bringing it just to the boil. Stir to blend.
Discard the cinnamon and rosemary and spoon the chicken, fruit and sauce directly from the pan at the table.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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