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Traditional Romanian Caramelized Quince Stew with Braised Meat
Old-world autumn delicacy: aromatic quince wedges caramelized in amber burnt sugar and butter, gently braised with tender meat in a sweet and sour velvet sauce.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
servings
4
- Large ripe yellow quinces3 pc
- Boneless skinless chicken thighs600 g
- Granulated sugar for caramelization3 tbsp
- Country butter 82%40 g
- Wheat flour1 tbsp
- Fresh lemon juice1 tbsp
- Warm water or light chicken stock350 ml
- Fine sea salt1 tsp
- Freshly ground black pepperĀ½ tsp
Preparation Steps
1
Wipe fuzz off quinces, core and slice into 1.5cm thick wedges. Melt half the butter and sear quince slices until golden brown on both sides, then set aside.
10 min timer
2
In the same pan, melt remaining butter and sear seasoned chicken thighs for 8-10 mins until golden, then set aside with the quinces.
10 min timer
3
Caramelize sugar in the pan until amber; carefully quench with warm stock. Stir in dissolved flour, lemon juice, chicken, and quinces; simmer 20 mins until glossy and tender.
20 min timer
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Nutrition Facts
per servingCalories
390
Protein
30g
Carbohydrates
33g
Fat
16g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
