Pan Roasted Chicken With Quince Balsamic Reduction
- 2 Chicken legs - Skin on/ Bone in
- Salt
- Pepper
- Cumin
- Coriander
- 2 Quinces - Peeled, cored, chopped
- 1 Quices - peeled, cored, thinly sliced
- 1/2 C. Balsamic Vinegar
- 1/2 C Water or Chicken Stock
- 2 Tbs Whole grain mustard
- 1 Sprig Rosemary
- 1. Prep quinces, heat a little olive oil in pan. Once pan is hot enough saute the thinly sliced quince in oil until lightly golden brown.
- 2. Add balsamic, mustard and cook down for a minute or two. turn of burner and put to the side. Do not let this thicken. It will do so in the oven.
- 3. Pre-heat oven - 375 degrees
- 4. While seasoning the chicken with salt, pepper and a little cumin and coriander, heat cast iron skillet with olive oil.
- 5. When oil is shimmering/ NOT Smoking. Sear chicken skin side down. Flip and sear other side.
- Note: It is not necessary to get a really well done sear on the skin side since it will be going into the over with out a cover
- 6. Once seared, add 1/2 C of water and the balsamic quince sauce, chopped quinces, and rosemary to the pan.
- 7. Put in oven until the chicken is cooked through- make sure that the skin does not burn. If it was extremely well seared you may have to plan tin foil over skillet before putting it in the oven.
- 8. Once done place chicken on plates and assess the favor and thickness of the reduction. It may need to be thicken a bit more on the stove or thinned a bit depending.
chicken, salt, pepper, cumin, coriander, balsamic vinegar, water, grain mustard, rosemary
Taken from www.epicurious.com/recipes/member/views/pan-roasted-chicken-with-quince-balsamic-reduction-52599561 (may not work)