The bird is often cooked with apples, with dried fruits. We'll tell you now how to cook a chicken with quince .
Chicken with quince in the sleeve
Ingredients:
- chicken - 1 piece;
- lemon - 1 piece;
- quince - 2 pieces;
- garlic - 1 head;
- ground paprika - 1 tbsp. a spoon;
- Provencal herbs - 1 tbsp. a spoon;
- coriander - 0,5 tsp;
- salt - 4 teaspoons;
- black pepper - 1 teaspoon;
- mustard - 1 teaspoon;
- sour cream - 3 tbsp. spoons.
Preparation
I wash my chicken and drain it. From the lemon squeeze out the juice and rub it into the chicken. Leave the minutes for 15. We connect the coriander, salt, olive oil, pepper, paprika and rub the mixture obtained inside the carcass and inside. Again, we set aside impregnation for 20 minutes. In the meantime, the quince is cut into slices and stuffed with chicken, and we also put a whole garlic head inside. Now sew up the hole.
We place the chicken in the sleeve for baking, fasten the ends and make several holes in the sleeve to let the steam out. We send the chicken with the quince in the oven and at a temperature of 180 degrees bake for about 1 hour. After that, we cut the sleeve, open the chicken and lubricate it with a mixture of sour cream and mustard, again we send it to the oven and bake for 15 minutes at a temperature of 200 degrees to form a crusty crust.
After that, the chicken is taken out again, we remove the threads and we extract garlic and quince from the chicken. We put the chicken in a dish, and place the quince and garlic in fat, which was separated from the chicken during baking. Send the quince to the oven for another 15 minutes to make it soft. Now lay it around the chicken and serve it to the table.
A dish with quince and chicken
Ingredients:
- chicken - 800 g;
- onion - 1 piece;
- Dried white plum - 5 pcs .;
- quince - 1 piece;
- carrots - 1 piece;
- lemon - 1 piece;
- potatoes - 5 pcs .;
- butter - 70 g;
- vegetable oil - 30 ml;
- greens, onions, peppers - to taste.
Preparation
Chicken (you can take any of its parts - shanks, thighs, etc.), mine, we remove the skin. We rub it with salt, pepper and sprinkle with lemon juice. In a large deep frying pan we warm up the vegetable oil, put the chicken, the onions cut into rings. Potatoes and quince cut into slices and spread around the chicken, add dried plums and spread pieces of butter. Sprinkle it all with chopped herbs and pour with lemon juice. We put the frying pan on the big fire, as soon as the oil has melted, the fire is diminished, we pour about 100 ml of water and stew the chicken with quince and potatoes for about 1 hour.
Chicken with a quince in a multivark
Ingredients:
- chicken - 1 kg;
- onions (large) - 2 pieces;
- quince - 1 piece;
- dry ginger - 1 teaspoon;
- honey - 1 tbsp. a spoon;
- cinnamon - 1 teaspoon;
- lemon - 1 piece;
- vegetable oil - 3 tbsp. spoons;
- chicken broth - 150 ml;
- salt, pepper - to taste.
Preparation
First, my quince, cut it into 4 parts and remove the core, and then cut the pulp into thin slices. In the bowl of the multivarka pour in the vegetable oil, turn on the "Baking" mode for 2 minutes, so that the oil warms up, then spread the onion cut into half rings and in the same mode we cook another 3 minutes. Pour ginger, cinnamon, mix. Now, with the spatula, we shift the bow to the side, and put the pieces of quince on the bottom of the pan-we place the onions on top. In the "Baking" mode, we prepare another 10 minutes.
After that, lay out pieces of chicken, salt, pepper, pour in broth and in the same mode we leave for another 25 minutes. Now set the "Quenching" mode and prepare another 1 hour. 10 minutes before the end of the program, add honey mixed with lemon juice.
Recipe for chicken baked with quince
Ingredients:
- chicken fillet - 3 pieces;
- quince - 2 pieces;
- dry white wine - 160 ml;
- vegetable oil - 3 tbsp. spoons;
- butter - 1,5 tbsp. spoons;
- sugar - 1 tbsp. spoons;
- salt pepper.
Preparation
The washed quince is cut into several parts and the core is removed, and the flesh is cut into slices. For 1 minute we lower it into boiling water, then we throw it back in a colander and fill it with cold water.
Each roll rolled into a circle and wrapped in foil. We put it on a baking sheet and bake at a temperature of 200 degrees for about 25 minutes. In the meantime, prepare the sauce: add the remaining pieces of quince to the pan, add wine and sugar. On a small fire boil until the volume is reduced by 2 times. After that, add the butter and mix. We wipe the sauce through a sieve. With the finished chicken rolls- balls, we remove the foil, put them on a dish and pour the sauce.