Braised chicken with quince and lemon

Description

Going to cook the chicken. With quince and all sorts of other "something". And, by the way, really, nothing complicated, troublesome bit is there, but everything is prepared very simply.

Ingredients

Chicken

2 piece
Quince

3 piece
Carrots

3 piece
Greens

2 coup
Onion

3 piece
Melted butter

50 g
Lime

1 piece
Lemon

1 piece
Cinnamon

1 tsp

Cooking

Wanted ... for some reason, it is not fried – baked, but rather something ... mmm ... well, let it be "closer to the diet", but Oh Well. What to talk the talk? Let's get started. Here is a "grocery" basket formed in a process of reflection on the theme "chicken with quince". In the basket this is nothing special. Main. A couple of chickens. Three quince. The four cupolas of the head. A couple of carrots. Lemons, you will notice that we don't need all that in a basket appeared. Butter ghee. From spices and seasonings, except the salt, black pepper and peas, a little ginger and saffron, paprika ground. And greens, of course. I was not fresh (food cooked this in the winter), took frozen, summer harvested. That's all. If something was forgotten during the recall.

Chicken. Rinse well and dry. Here paper towels are very useful. Chicken should be cut into pieces. Breasts, thighs, which is then divided into portions such that is was convenient. In the process of cutting of carcasses cut necks and cut off all skin and fat excesses. The wings are also removed, and chopped them to pieces. Put all these, so to say, parts in a saucepan. It formed a bouillon set.

Set this filled the well with water and set over high heat. Wait until boil, removed the foam. Then added a couple tablespoons of root vegetables for the broth, peppers Goroshkevich, salt. Lessen the fire and left. Let the broth boil. It is what we will need.

Lemons. One that is bright red, like an orange, not really involved. Remove it in the refrigerator. You will need it when it comes to tea. Yellow guest from Israel, too, put aside. And Lima is also the case there.

Quince ... before you begin cutting, put to boil water in a wide saucepan and sieve prepare.... And then iovino cut each into quarters and carefully scrub serdtsevini with grains. Moreover, as saying that grain ... almost poisonous. But to throw out all these clippings are not in a hurry, you need more. And then the quinces cut into slices. That's about it. Thinner is not necessary.

And quickly so ive not had time to darken, soak the slices in boiling water. Long. Not more than a minute. I then poured the slices on a flat sieve, to excess water glass. Type dry slightly necessary.

Chop the carrots in strips. Again ... should be cut thinner than for pilaf.

Bow. We cut half rings. Not much thick.

Lime green cut in half and juice to water the quinces. Sprinkle in General. Then spread on a pan of butter cow. I baked took. They have their own, so see how they melt. No foam and traces of impurities. The pure product. And natural. Heating a little oil, fry the quince. It fry first on one side.

Cinnamon added. Here across his desire went, seriously. Not really I love her. But added. Aroma of, you know, went... almost confectionary. Then turn over and a little more ... that, again, Fry. And not fry.

Here. And put while in the bowl. Let stand up until then. I could not resist, I tried. It's delicious!

And then in the same oil fry the chicken. As well as quince. First one side.

And on the other. To light such a ... Golden – crisp, even crust, and Browning.

The chicken is put in a deep cast iron skillet (or pan), thick-walled and deep. In it, by the way, we will cook.

In the same oil fry the onion. Rather not fry, but rather simmered ... until translucent. Then into the pan goes the carrots, ... and simmer until soft carrots.

And place the roast on top of the chicken.

The broth should be thoroughly drain. Fill with broth. So that it coated the chicken. Then sprinkle with spices. Paprika, Saffron. Ginger. Black pepper. Here came the turn of the yellow guest, or rather immigrant from Israel. We half need. Slices cut and put slices of lemon between piccinini details.

Put on fire, bring to a boil, turn down the fire "slightly below average" to slightly vzvolnovala and cover it. Simmer for ten minutes. And then remove from the pan with lemon. But don't throw away. You will need more.

And add to the pan with the quinces. First, pushing the chicken pieces, dressed with a quince between them, trying to fill all available space. And the top won't be forgotten. Place a layer of quince on top of everything else that the pan had accumulated.

Cover the pan with a lid, diminish the heat to low and leave the pan alone for about twenty minutes or thirty.

While I started the sauce. Cleared the whole quince offal from the bones, remember that they, according to some sources, are poisonous. It is recommended to pour the wine, but I was not. And cherry my and the more samogonchik I regretted. So I took the broth. And lemon added. A couple of slices. Sugar also.

And put on the fire. It is necessary to evaporate about one third of the initial volume. Then remove the lemon. And grind boiled in broth through a sieve and season the sauce with butter.

You can add the sauce that everyone likes. For example, garlic or even pomegranate sauce. And the sauce is ready. Return to the pan. About five minutes before the end, I added to the pan of greens. I, again, was frozen. If fresh to add, it should be cut large. Here. Another five minutes and you can turn off the heat under the pan.

Here's a picture of the output. Really work ... tasty and aromatic. The sauce, by the way is not it proved unnecessary. The hen – bird is still dry. The thought occurred to repeat with the duck. Angel you for a meal!!!

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