Chicken with quinces in orange and port wine sauce

Ingredients for 2 servings:

• 2 chicken legs
• 4 slices of bacon
• 3 quinces
• 2 tbsp lemon juice
• 70 g butter
• 200 ml orange juice
• 200 ml port wine, dry sherry or Madeira
• 2 tsp allspice, coarsely crushed
• salt and pepper
• possibly sauce thickener, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

very aromatic, quick to prepare

Wash the chicken thighs, pat dry, and cut into pieces at the joint. Lightly salt and pepper. Wrap each thigh in a slice of bacon, securing with toothpicks if necessary. Peel and quarter the quinces, and cut out the cores. Cut the quarters into thin wedges and briefly soak them in lemon water. Heat half the butter in a casserole dish. Drain the quinces well and fry in the butter over medium heat for about 6-7 minutes until lightly browned. Remove and set aside. Add the remaining butter to the pan and fry the chicken thighs for about 10 minutes on each side. Add the quinces, orange juice, and port wine, stir in the allspice, and season with salt and pepper. Cover and simmer over low heat for about 30 minutes, until the quinces are tender and the meat is cooked through. Thicken the sauce, if desired, with a little light sauce thickener and season with salt and pepper. Serve the chicken thighs with the quinces and sauce. Serve with baguette or rice.