A winter casserole of skinless, bone-in chicken thighs cooked with onion and cinnamon in an earthenware pot. During the second half of cooking, large quince slices brushed with grape molasses and butter are arranged on top. The quince is cut into large pieces and added later so it does not fall apart; it sits above the sauce rather than being submerged. Its tart flavor seasons the savory sauce, while the top slices caramelize lightly.
Pull the skin off the thighs and trim away excess fat with kitchen shears. Pat dry with a paper towel, then rub with 7 g of the salt and the black pepper.
Melt 25 g of the butter in a wide skillet. Turn the thighs and sear for 8–10 minutes, until golden on all sides, then arrange them in the casserole. The chicken will not be cooked through yet.
In the same skillet, cook the half-moon-sliced onion until softened. Stir in the tomato paste and cook until its raw aroma fades. Add the cinnamon stick, remaining salt, and water. Bring to a boil, scraping up the browned bits from the bottom of the pan, then pour the sauce over the chicken.
Cover the casserole and place it on the middle rack of a cold oven. Set the oven to 190°C / 375°F and bake for 30 minutes; the earthenware pot should heat up along with the oven.
While the chicken bakes, pour the quince-soaking water into a bowl and add the lemon juice. Peel and quarter the quinces, remove the cores with a knife, cut each quarter in half, and place the pieces straight into the lemon water. Melt the remaining butter and whisk it with the grape molasses.
Remove the casserole from the oven, drain the quince slices, and arrange them in a single layer on top of the chicken. Brush the quince with the grape molasses butter. Cover and bake for 20 minutes, then uncover and bake for 15 minutes more. When the quince is fork-tender and its edges have darkened, insert a thermometer into the thickest part of a thigh without touching the bone; do not remove it until it reaches 74°C / 165°F.
Remove the cinnamon stick and set the casserole on a dry trivet. Serve one thigh and two quince slices per plate, spooning the sauce over each serving.
As soon as you peel and core the quince, place it in lemon water; quince left exposed to air browns quickly and will keep that color in the casserole. Allergen: Based on the ingredient list, this dish contains milk and dairy. Check packaged product labels for other allergens.
Ayvayı bekletme suyuna limon koymazsanız kararıyor, ben unutmuşum ve güveçte kahverengi dilimler durdu. Tadı etkilenmedi ama görüntüsü bozuldu.
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