Lemon chicken with quince.
Cook time: 35 mins | Prep time: 15 mins | Serves: 4-6
Ingredients:
4 chicken Maryland pieces, skin on
4 tablespoons (60ml) olive oil, plus extra for serving
1 brown onion, small diced
80ml dry white wine
3 garlic cloves, roughly chopped
2 quinces, peeled and sliced into 2cm wedges, core discarded
1/2 lemon, juiced
3 cups chicken stock (or 3 cups water with 2 tablespoons organic dried chicken stock)
5g fresh thyme leaves, extra to garnish
salt and cracked pepper, to taste
30g pecorino cheese
Method.
1. Heat 2 tablespoons of olive oil in a low casserole dish over medium heat. Add the chicken Maryland pieces and sear for 5 minutes on each side. Remove and set aside.
2. In the same pan, add remaining olive oil. Add diced onion and cook over medium heat until softened, season with salt and pepper.
3. Add white wine and cook alcohol off for 30 seconds. Add the garlic, quince wedges, lemon juice and chicken stock.
4. Return the chicken to the pan, submerge in the liquid. Sprinkle half of the thyme leaves over the chicken.
5. Simmer on medium heat for 30 minutes, liquid will have reduced by halve. With the lid slightly ajar. Preheat the oven grill.
6. Grate pecorino cheese over the chicken pieces and place the pan under the grill for about 3 minutes, until the chicken skin is golden and crisp.
7. Serve the chicken with the remaining thyme leaves, a drizzle of extra virgin olive oil and cracked pepper. This dish pairs well with a side salad or basmati rice.
COOKING NOTES:
The flavours are even better the next day so save the leftovers for lunch.
