John Myers
Baked Chicken with Quince
The perfect baked chicken with quince recipe with a picture and simple step-by-step instructions.
- 1 kg Chicken breast fillet
- 2 tbsp Herbs of Provence
- 10 Piece Shallots
- 10 Toes Garlic
- 4 Piece Parsley root
- 2 Piece Organic lemons
- 4 Piece Quinces
- 5 Bay leaves
- 3 tbsp Honey
- 0,4 l White wine dry
- Salt
- Black pepper from the mill
- Olive oil
- Preheat the oven to approx. 200 ° C. Clean the chicken breast fillets and season with salt, freshly ground pepper and 1 tablespoon of Provence herbs. Place in an ovenproof dish and pour a little olive oil over them. Cook in the oven for about 10-15 minutes.
- In the meantime, peel the shallots, peel the parsley roots and cut in halves or quarters. Rinse the lemons with hot water and cut them into slices. Clean the garlic cloves. Rub, wash, dry, quarter and core quince. Mix everything together in a large bowl and then add to the chicken breast fillets in the ovenproof dish.
- Pour the rest of the Provence herbs and bay leaves on top and season everything vigorously with salt and pepper. Drizzle with the honey and pour over the white wine.
- Cook everything in the oven for about 50 minutes. In between, pour the resulting brew over and over again.
- Baguette or rustic breadcrumbs go well as a side dish.
- Tip 6: If there is leftover parsley root and quince left over from this recipe, you can cook it into a delicious soup and modify the MarieCurie recipe “Parsley root cream soup with prawn skewer” accordingly.
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