Stewed chicken with quince and lemon

Category: Meat dishes

Ingredients
A hen	2 carcasses
Carrot	3 pcs
Bulb onions	3 pcs
Quince	3 pcs
Greens	2 bundle
Ghee butter	50 g
Spices and condiments
Lemon	1 PC
Lime	1 PC

Cooking method

Let's cook the chicken. With quince and all sorts of other "something". And, by the way, nothing complicated at all, a little troublesome - it is, but everything is prepared very simply.
I wanted ... for some reason ... not fried - baked, but rather something ... mmm ... well, let it be "closer to dietary"
Anyway. Why talk to talk? Let's start.
Here is such a "grocery" basket formed in the process of thinking on the topic "chicken with quince". There is nothing special in this basket. Basic. A couple of chickens. Three quinces. The onion has four heads. A couple of carrots. Lemons, I will note that we do not need everything, that we ended up in the basket. Ghee cow butter. From spices and seasonings, except for salt, ground black pepper and peas, a little ginger and saffron, ground paprika. And greens, of course. I didn't have it fresh (the food was prepared this winter), I took ice cream, prepared since summer.
That's all. If you have forgotten something, we will remember along the way.
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Hen. Rinse well and pat dry. Here paper towels are very useful.
The chickens must be cut into pieces. Breasts, thighs, which are then divided into portions such that it is convenient to eat.
In the process of cutting, the necks were cut out of the carcasses and all skin and fat excesses were cut off. He also removed the wings and chopped them into pieces.
I put all these, so to speak, details in a saucepan. This formed a bouillon set.
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This set was filled with well water and set on a strong fire. I waited until it boiled, took off the foam.
Then he added a couple of tablespoons of roots for the broth, peas, and salt. Reduced the fire and left. Let the broth cook. We will really need it.
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Lemons. The one that is bright red, like an orange, is not involved in the case. We put it in the refrigerator. You will need it when it comes to tea. Let's put the yellow guest from Israel aside too. And the lime also has a job.
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Quince ... before you start cutting it, put water to boil in a wide saucepan and prepare a sieve .... And then we cut each quince into quarters and carefully clean the cores with grains. Moreover, as they say that the grains are ... practically poisonous. But do not rush to throw away all these clippings, you will need more.
And then we cut the quince into slices. That's about it. It is not worth thinner.
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And quickly, so that the quince does not have time to darken, we hold the slices in boiling water. Not for long. Not more than a minute.
I then poured the slices onto a flat sieve to drain the excess water. Type to dry slightly.
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Cut the carrots into strips. Again ... you need to cut thinner than for pilaf.
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Onion. Cut into half rings. Not too thick.
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Cut the green lime in half and pour the quince with its juice. Sprinkle, in general.
Then put the cow's oil on the frying pan. I took the ghee. We have it of our own, so you see how it melts. Free from foam and traces of impurities. The purest product. And natural.
Warming up the oil a little, fry the quince. We fry it, first on one side.
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Cinnamon added. Here I went across my desire, honestly. I don't like her very much. But he added. The aroma, you know, went ... almost confectionery.
Then we turn it over and a little more ... exactly, I repeat, we fry. Instead of frying.
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Here. And put it in a bowl for now. Let it stand for the time being. I could not resist trying. Tasty, by the way!
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And then fry the chicken in the same oil. As well as quince. First, on the one hand.
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And on the other.Until light so ... golden - crispy, not even a crust, but browning.
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We will already put the chicken in a deep cast-iron pan (or saucepan), thick-walled and deep.
In it, by the way, we will cook.
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Fry the onions in the same oil. Rather, we will not fry, but rather let it go ... until translucent.
Then the carrots are sent to the pan, and simmer ... until the carrots are half cooked.
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And spread the fry on top of the chicken.
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The broth must be carefully filtered.
Fill with broth. So that it covers the chicken.
Then sprinkle with spices. Paprika, Saffron. Ginger. Black pepper. Here came the turn of the yellow guest, or rather a repatriate, from Israel. We need half. Cut into slices and spread the lemon slices between the bird details.
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We put on fire, bring to a boil, make the heat "slightly below average" so that it bubbled slightly and cover with a lid.
We simmer for about ten minutes. And then remove the lemon from the pan. But we don't throw it away. It will take more.
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And add quince to the pan.
First, pushing the pieces of chicken apart, fill the quince between them, trying to fill all the free space.
And let's not forget from above. Place a layer of quince on top of everything else that has accumulated in the pan.
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Cover the pan with a lid, reduce the heat to low and leave the pan alone for twenty to thirty minutes.
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In the meantime, I'm busy with the sauce.
I cleared all the quince entrails from the seeds, I remember that, according to some sources, they are poisonous.
Recommended to fill with wine, but I didn't have it. And I regretted my cherry and especially the tsamagonchik. So I took the broth. And the lemon added. A couple of slices.
Sugar too.
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And put it on fire.
Evaporate to about one third of the initial volume.
Then remove the lemon. And grind the boiled in broth through a sieve and season the sauce with oil.
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You can add whatever you like to the sauce. For example, garlic or even pomegranate sauce. And the sauce is ready.
We return to the frying pan.
About five minutes before the end, I added greens to the pan. I repeat, I had ice cream. If you add fresh, then it must be cut large.
Here. Another five minutes and you can turn off the heat under the pan.
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Here is the output picture.
It turned out very well ... tasty and aromatic. The sauce, by the way, was not superfluous at all. Chicken - the bird is still rather dry. The idea arose to repeat with the duck.
Angela to you at the meal !!!
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