Surprise mom on Mother’s Day!
Quinces are delicious cooked with meats.
The quince is hard, acidic, and astringent before cooking, but once cooked and sweetened, it turns red, tastes divine, and takes on the color and flavor of love.
1 onion, finely chopped
5 organic boneless skinless chicken thighs
6 medium quinces unpeeled , cut in slices
2 tablespoon organic sugar
2 tablespoon all-purpose flour
2 tablespoon olive oil
1 cup chicken broth or water
salt to taste
In a large pan over medium heat pour olive oil, onion, salt and 1/3 cup water and cook for 5 minutes.
Place the thighs over onion and the chicken broth or water, cover and allow to cook 30 minutes or until the chicken is tender.
In a small skillet add the sugar over medium heat for 5 minutes, pour over the sugar 1 cup water for another 5 minutes to melt the sugar. Remove.
Into a bowl pour the flour and add the water with sugar little by little mixing all the time. Set aside.
When the chicken is ready add quince and 2 cups water, cover and cook for 20 minutes, until the quince are tender, but not mushy.
Add the flour mixture over the chicken and quince shaking the pan. Do not mix with the spoon.
Leave them for 5 more minutes and remove from the heat.