John Myers
Quince and Chicken Pan
The perfect quince and chicken pan recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 2 tbsp Strength
- 1 size Quince
- 1 tbsp Lemon juice, freshly squeezed
- 1 size Carrot, cut into fine cubes
- 1 pole Leeks, cut into fine strips
- 1 Garlic clove, finely sliced
- 2 tbsp Fresh parsley, finely chopped
- 150 ml Brut cider – or apple juice
- 150 ml Poultry stock
- 100 ml Cream
- Espelette pepper
- Salt
- Pepper
- Raw cane sugar
- Oil
- Put some cold water in a small bowl and mix with the lemon juice. Quince the quince, remove the core and cut into wedges and place these wedges in the lemon water. Cut the chicken breasts into bite-sized cubes, place in a freezer bag, add the starch and knead well so that the cubes are coated with starch.
- Heat some oil in a pan and fry the chicken cubes in it, remove and set aside. Now drain the quinces over a sieve and add them to the pan with the diced carrots and sauté for about 5 minutes while turning, then sprinkle with about 1 tablespoon of raw cane sugar and caramelize for about 2 minutes.
- Now add the finely chopped leek and garlic and everything is steamed again for about 4 minutes. Now deglaze with the cider and reduce to about 1/3 and then add the poultry stock, set to the lowest level, put the lid on the pan and simmer gently for about 10 minutes.
- Then remove the lid, turn the stove on to medium heat and add the cream and let it reduce for about 5 minutes. Then season with salt, pepper, Espelette pepper and possibly sugar and add the chicken, let it steep for about 3 minutes and fold in the parsley just before serving. We had rice with it.
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