CHICKEN LOAF SLOW-COOKED WITH QUINCE AND POTATOES

The easiest recipe alternative to the festive table! Quince gives a festive tone to the dishwhile you can always play with citrus by adding orange zest and juice!

Ingredients

  • 1 chicken loaf
  • 1 kg of potatoes cut into small pieces
  • 500 gr Quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves garlic
  • 2 tbs Dijon mustard
  • 1 tbsp Curry
  • 1 tbsp Fresh oregano
  • 1 tbsp fresh thyme
  • 1/2 cup extra virgin olive oil
  • Salt and Pepper
  • 600 ml vegetable broth

Instructions

  • Preheat oven to 250°C.
  • Put olive oil in the pot and then the chicken loaf, quinces and potatoes.
  • Beat together all the remaining ingredients in the blender with a few table spoons of the broth.
  • Pour the mixture over the loaf, quince and the potatoes and add broth to cover the potatoes.
  • Cover the pot, put it in the oven and turn down the oven to 150°C.
  • Periodically check on the loaf to see if you need to add more chicken borth.
  • Once ready uncover, raise the temperature of the oven and let it get crispy.

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