Homemade fowl with quince and prunes

Submitted by enr on 17 Dec 2014
1 homemade fowl or chicken 1
3 quince, ripe
30 prunes
1 onion
3 leeks onion
2 carrots
5 cloves garlic
2 bay leaves
15 peppercorns
150 ml white wine
If you do not have a homemade fowl, use chilled chicken DUC. Place the whole chicken in a pot, pour cold water Salt and cook until almost. Cutting chicken dedicating lantern and wings with half broth for cooking soup. The 3 tbsp sunflower oil fry the garlic cloves until golden and remove them from the pan. Onion cut into crescents and carrots on wheels saute until soft. After strangling add the leeks, cut into rings. Add quince, cut into slices, pour two cups of coffee-broth, add the bay leaf and pepper. After 10 minutes of steaming, add chicken portions, sprinkle with 2 coffee spoons paprika, stir and pour white wine. Once the dish boil, add the prunes which have previously removed the stones. Let the meat simmer for 15 minutes. Preferably, at the end of the meal remain on the fat. After removing from heat, sprinkle with chopped parsley. Consumed well chilled dry white wine.
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17 Dec 2014


Very interesting recipe, put in your Favorites and come quince will necessarily try.