Chicken in wine with quince
Delicious chicken dishes can be cookedin various ways: fry, put out, cook or bake. But sometimes I want to try something new or even unusual. This will help you the following recipe for cooking chicken.
Chicken in wine is worthy of special attention. It turns out very juicy, soft and unusually tasty.
Chicken in wine with quince
To prepare this dish we need the following ingredients:
- chicken or rooster chicken;
- three large quinces;
- half a cinnamon stick;
- one burning pepper;
- oil (melted);
- smoked bacon, approximately 100 g;
- half a bottle of red wine or one glass of semisweet sherry;
- bay leaf, salt, thyme, black pepper.
Chicken in wine with quince: recipe
In the mortar, grind cinnamon and add there the same hot dried pepper. You can also use cayenne pepper or a pinch of very sharp paprika. Rinse everything until a powder is obtained.
One large quince is cut into eightparts, then cut each slice once again across. In a deep frying pan fry the quince until a golden crust forms on the heated melted butter. During the frying of quince, add the mixture prepared by us in advance from cinnamon and pepper. We spread the quince on a plate and leave it to cool.
My chicken and stuff it with a cooled quince, we tie the bird in such a way that the wings and legs do not hang.
We cut the smoked bacon into strips. Pull the frying pan dry with a paper towel, then fry the bacon on it. The resulting cracklings are transferred to a dish with a ceramic surface, in which the chicken will be baked.
In fat, which is obtained from bacon, fry the chicken to a ruddy crust. Every time we turn the carcass, sprinkle it with salt.
In the baking dish, add a bay leaf, a few black peppercorns and cover it all with finely chopped red onion rings.
Next, we lay the chicken sideways in the form and around it we spread the thinly sliced circles of the remaining quince. Do this in such a way that there is no free space in the form.
Then we sprinkle the chicken with salt and pour it with red wine.
We put the form in the oven and bake at 180degrees. After about 20 minutes, when all the alcohol comes out of the wine, we take the chicken out of the oven, add a few twigs of thyme to it, top up the necessary amount of water and bake another 40 minutes. Then we take it out again, turn it over the other side, take a little salt, cover it and bake it for another half an hour.
Then we take the chicken from the mold, put it on a hot plate and cover it with a towel.
Then strain the liquid from the mold and evaporate it in a saucepan until the volume is reduced by half. When the juice evaporates, add a little flour for the density. In the end we get a very fragrant sauce.
Chicken in red wine with quince is perfectly combined with a baked pumpkin or potatoes. Before serving, the chicken must be cut in half, then get a quince and put it on a plate.
The dish can be decorated with fresh apples or hawthorn (these berries are pleasant to taste both in baked and fresh). The sauce should be served separately.