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Quince food with chicken

Quince food with chicken

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Chicken fried in butter and oil, then removed on a plate;

the quinces washed, wiped, cut into quarters, removed from the seed box, cut into thicker slices, sprinkled with lemon juice and then fried in the same butter from the meat and then removed on a plate;

also in the remaining butter, only if it is clean, if not, use another bowl and another 2 tablespoons of oil in which the finely chopped onion is cooked;

when it starts to soften, add the sugar and caramelize together, without burning;

quench with soup and when it starts to boil add the meat;

after the meat is cooked, add the quinces, leave it covered to boil for 10 minutes;

during this time, dissolve the flour in a little cold water, add it to the food, season to taste and serve very hot with equally hot bread;

Good appetite!

How to serve quince food with chicken

Here comes the long-awaited moment to take the quince food out of the oven! Alas, but what a smell it is!

"Mommy, did you make fruit cake?" was the question the fan asked as soon as he saw what I was cooking! I laughed, it really looks like a quince tart, but the taste can surprise even the most capricious of us!

Of course this quince dish with chicken is best served hot, fresh out of the oven! The quinces were beautifully caramelized, the amount of sugar I added was perfect so as to create the desired synergy of flavors, the sauce is creamy and has a subtle note of dry wine, and the chicken pieces are tender and juicy, tasty and special!

As I said, if the quinces you use seem too sour, you can add a tablespoon or two of sugar on top of them before you put the yena bowl in the preheated oven. Thus, the sugar will melt and caramelize at the high temperature of the oven, and the taste of your preparation will harmonize.

You don't have to worry about preparing this recipe, although it is one that requires more attention and patience on your part, you can't go wrong when it comes to cooking! For this quince recipe you can use any kind of meat you want, so I recommend you experiment with several types of meat and then decide which is your favorite. Quince food cooks better with chicken, because it is much easier to prepare and does not require a high temperature to be cooked perfectly, being ready at the same time as the quince slices.

I hope you enjoyed preparing this special quince food recipe with me and I hope you will come back to it whenever you want to prepare it again! I wish you a lot of success in cooking!

Quince food with chicken - Recipes

You need 4 quinces, 8 pieces of chicken, 6 tablespoons of sugar, 2 tablespoons of flour, 50g of butter, 200ml of hot water or chicken soup,
50ml of liquid cream, fresh parsley, salt and pepper

Wash quinces well cooked, cut them into quarters, remove the seeds, and then cut them into 0.5cm thick slices. Put the fruit in a saucepan, along with half the butter and 50 ml of water. Sprinkle with salt and freshly ground pepper, cover with a lid and simmer for 10-15 minutes, without stirring.

The chicken is washed, salted, peppered and browned in a pan in a few tablespoons of oil until crispy.

Meanwhile, melt the sugar in a small pan, add the remaining melted butter and 200 ml of hot water (or chicken broth). Leave the pan on the fire again until the sugar melts.

Mix the flour with 4 tablespoons of water. POUR composition over the caramel sauce, which you leave on the fire for another 5 minutes, until it thickens. Pour the caramel over the quince, mix lightly and serve with the crispy chicken, sprinkled with chopped parsley. Good appetite.

Quince food

Quince food is a traditional, old recipe, a simple and extremely tasty autumn food. It can be made with fasting or with meat, it is a delicious mixture of sauce and quince slices, sweet and sour and with a caramel taste. If it is fasting, this quince food is something between basic and dessert, something extremely tasty & # 128578 Every autumn, our grandmother cooked this food for us. We didn't leave her until she was full. And that was a bit hard, because it's not a food to be fed up with & # 128578, it's too good. When cutting a bird, stop the special chest for quince food. Hmmm, good luck.

Now, if I managed to harvest the quinces, because the rains stopped and I was able to go out in the garden, I also made delicious quince food. With this recipe I participate together with other kind bloggers, in a splendid project & ndash Romanian tradition and gastronomy. This month, Elena Bite is the host and challenges us to cook with autumn fruits: nuts, chestnuts, apples, pears, plums, quinces, grapes and pumpkin. I'm also sure you know a lot of stories from picking vines or around the pot of magic.

What we need for the Quince Food recipe:

I'm done with turkey breast now.

  • -1 kg quince (cleaned scales)
  • -600 g bird's breast (optional)
  • -3 tablespoons oil
  • -2 tablespoons flour
  • -salt
  • 100 g caramel sugar

How to make quince food:

The bird's breast, cut as a finger, is put in a pan with the oil. They brown very easily on all sides, just enough to seal, not to become brown.

Remove the meat and put the quinces in the remaining sauce and cover with a lid, leave for 10 minutes, until slightly softened. Be careful how you clean and cut the quinces, carefully remove the wooden box from the middle and clean the holes and worms. The quinces are tasty, but very wormy. & # 128578

When the quinces are slightly softened, add the meat, 1 cup of water and simmer over low heat. Cover the pan with a lid.

Check after 15 minutes and if necessary, add a little more water. The meat and quinces must be almost covered by water, they must not float. It is a food with a little sauce.

Separately put the sugar in an older pan, caramelized. Ideally, it should have a thicker bottom.

Allow to melt, but do not burn. It should be slightly brown, as light as possible. When the sugar is melted, add a cup of water (about 100 ml) and mix, let the caramel dissolve very well.

This sauce is poured over meat and quince. Now add a teaspoon of grated salt and let it boil. I now add 1-2 crushed peppercorns, not ground. Just enough to give a vague aroma. & # 128578

Don't forget the main ingredient:

Sprinkle with plenty of love and a touch of kindness.

When the meat is soft, add flour dissolved in cold water. I recommend straining the water with flour, not to have lumps.

Let it boil for a few more minutes, taste the salt, add more if you want & hellip..and that's it.

Be very careful not to crumble the quinces, they must be soft but not shattered & # 128578

Put the food on the plates and enjoy each mouthful for a long time & # 128578

God, how does this food smell and taste?

It has a fantastic taste, a sweet-salty-sour mixture, a sensational combination with caramel sugar. & # 128578 I don't eat this food with bread, but with a wooden spoon, like when I was a child.

It tastes different. And don't ask me why, because it's exactly one of those things that can't be explained. Try it and you will see that the wooden spoon gives another flavor to this sensational dish.

I wholeheartedly recommend you try it.

The quince recipe has also been tried by blog readers, and below you can see the results:

Quince dish with chicken breast and caramelized onions

Because we are in the season of wonderful quinces, I thought I would take full advantage of their flavor in the dishes and I started with this wonderful recipe Quince dish with chicken breast and caramelized onions.

It really turned out wonderful with a sweet-sour taste, especially because I added some caramelized onions.

And I cooked it in the slow cooker crock pot, the wonder device that keeps the tastes of the ingredients during the thermal process.

For some time now, a new slow cooker crock has stopped in my kitchen, and I loved it very much, especially because in it, the inner pot can also be used on the stove.

It's about Slow Cooker 6.0L Digital DuraCeramic Sauteed Crock-Pot,click on the link for details.

Quince food

For some, quince food is a kind of childhood madness. Others have not even heard of her. Some prefer it as a dessert, others consider it a main course. It exists in several kitchens in the world, but nowhere is it prepared as in Romania. That is why I would dare to say that it could be one of the few truly traditional dishes that Romania has.

As a kid, I used to love quince. It seemed to me a strange hybrid between main course and dessert, and sweet, and salty, without having any of the tastes potentiated as much as it should have. My brother, on the other hand, was crazy about this food, from the age when other children would still ask for the bottle. And it hasn't happened to him even now . So, every fall I have a task: quince food. And in the meantime I also learned to appreciate this way.

Quince food has several variations in Romania, including one with meat, but we will not talk about that, but about the simplest.

You need a kilogram of quince (if it didn't have yellow fluff like chicken, it would be ideal, because you won't wash them very much, trying to remove the fluff: D). Cut them into slices and remove the spine and seeds, but do not peel them unless they have any imperfections.

Brown the quince slices over high heat in oil until they catch a brown crust. In a non-stick pan, caramelize 2 tablespoons of sugar, then put the quince slices, about 100 ml of water and let the bowl simmer over low heat, covered with a lid, for 20 minutes.

Stir occasionally, but be careful not to crush the quince slices. The sauce will thicken due to the fruit, but if you find it too thin add 1-2 teaspoons of starch or rice flour dissolved in a little cold water. After this step, all you have to do is season the quince dish with half a teaspoon of salt and a tablespoon of sugar. Due to the starch, the sauce will thicken quickly, so in 2-3 minutes you can take the dish off the heat. It's a warm and sweet miracle, with the taste of childhood. At least for some.

Quince food

The quince food recipe is a very popular one, with a sweet taste and a special texture. For many of us, quince food reminds us of childhood.

The wonderful dish of quince can be served simple, being considered by many a delight as such. But it can also be a garnish for steaks or other meat dishes. The combination of tastes will be one that will surely delight the taste buds. Quince food will come out even more flavorful, if it is made in late autumn, when the quinces are very well cooked.

The quince recipe will be as simple and quick as it is appreciated by friends or family.

In addition, quinces are very healthy fruits, with countless benefits for the body. No matter how we exploit them - raw, baked, dried, boiled - quinces retain their properties and act positively on our health.

Quince food

Directly from Transylvania, a fruit dish inspired by Radu Anton Roman's recipes.

  • 700g pork leg
  • 0.7kg quince (3-4 pieces)
  • 150g butter (Napolact Bio 82%)
  • 1 tablespoon flour
  • Olive oil
  • 100ml sweet white wine
  • 50ml brandy
  • 50g brown sugar
  • 1 lemon
  • 1/2 teaspoon cinnamon
  • Coarse salt, freshly ground pepper

Wash the quinces well, remove the spine and cut into thin slices. Immediately after cutting, put in cold water in which you squeezed the lemon juice, otherwise it will oxidize.

Cut the meat into cubes with a side of 2-3 cm. Roll the cubes in flour (not much) and put to harden in a saucepan, over high heat, in 100g butter and 1 tablespoon oil. They should be browned on all sides but not more than 10 minutes.

Remove the meat from the pan, add the rest of the butter. Drain the quince slices well and put them to harden in the pan, over high heat, for about 5 minutes.
Pour the wine and allow to evaporate. Put the brown sugar over them so hot to caramelize a little for another 5 minutes. But just don't burn it or soften it too much.

Remove the quinces separately, add a pinch of salt and freshly ground pepper and leave to stand.

Put the pieces of meat, brandy, cinnamon, salt and freshly ground pepper and enough water in the pan to cover them. Put to boil, medium heat for about 1 hour. Fill with more water and stir from time to time so that it does not stick. The point is to drop well after this hour.

When the meat is tender, put the quinces on top, fill it with a little water, sprinkle another tablespoon of brown sugar and put it in the oven for 30-45 minutes at 180 degrees.

It is served immediately with fresh bread and a very cold sparkling wine, Cava Pere Ventura for example.

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