Serves: 8 Preparation time: 20m Cooking time: 2h.50m Ready in: 3h.10m

Ingredients

1 chicken into portions

3 medium onions, chopped

1 cup olive oil

½ cup sweet wine

2 ripe tomatoes, diced, or ½ peeled tomato box

1 cinnamon stick

½ tsp. fresh cloves grated

tiny  grated nutmeg

1 tsp. sweet paprika

juice of 1 lemon

400g. quinces into thick slices, with their skins

2 tsp. cow butter

2 tsp. sugar

a little chopped parsley

salt and pepper

Preparation method

step 1

Heat the olive oil In a wide and  low pan and brown the chicken on all sides, along with cinnamon, nutmeg, cloves and paprika. Add the onion and stir. Add the wine and let it evaporate.

step 2

Add the tomatoes, salt and pepper, reduce heat, cover the pot and let the chicken to slow cook for 1 hour.

step 3

In a nonstick skillet, sauté in butter the quinces with sugar and a little salt. Once browned, place them carefully in the pot between the pieces of chicken and continue cooking for another half hour or until tender. Just a few minutes before removing the food from the heat pour the lemon juice and chopped parsley. Serve hot.

Source: Olive Magazine

 Chef: Eleni Psyhouli

Photo – Food Styling: Antonia Kati