posted by Janie 05-19-100 4:50 AM
Chicken Stew with Quince
1 jointed chicken
500 g. (1 lb.) quinces
125 g. (4 oz.) butter
2 large, finely chopped onions
bunch of parsley, chopped
1/2 teaspoon ground ginger
1/2 teaspoon paprika
pinch cayenne pepper
saltand pepper, to taste
Put butter, onions, parsley and chicken into a large pot. Just cover with cold water and season with ginger, cayenne, paprika, salt and pepper. Bring to boil, reduce heat and simmer for about an hour or until cooked.
Slice and core the quinces (leave the peel on), brown them lightly in the remaining butter and add to the stew half an hour before the end of cooking.
From Christopher Lloyd’s book Gardner Cook. He attributes the recipe to Jane Grigson