Winter time chicken with quinces and raisins

Based on a recipe coming from Arta in North Greece, this is one of the best examples of good traditional recipes and which enriches the Greek cuisine during the Winter time

Cooked by Georgia Kofina,

from the Greek version of "Olive" magazine of "Proto Thema" newspaper

Ingredients (for 6 people):

1 large chicken, cut into portions

1 Kg of quinces, washed and cut into 6 wedges (skin on)

5-6 small onions, cut into quarters

½ a cup of blond (or dark) raisins

1 cup of tomato pulp

1 tsp of granulated sugar

1 cinnamon stick

½ a cup of olive oil

salt

pepper

Method:

Generously season the chicken with salt and pepper.

Warm half the olive oil in a spacious pot on medium-high heat and sauté the chicken until it gets nicely coloured on all sides. Transfer on a plate with a slotted spoon and leave aside.

Add in the pot the onions and sauté until they get lightly coloured. Transfer the chicken back to the pot. Add the tomato, the sugar, the cinnamon stick and (if needed) lukewarm water enough to cover the food. Turn the heat down to medium-low, cover with the lid and cook for about 25 minutes, until the chicken is soft.

Discard the pips and the stem of the quinces. Warm the rest of the olive oil in a frying pan on medium-high heat and sauté until the quinces are lightly coloured.

Place them on top of the chicken in the pot, add the raisins and gently shake the pot so to coat the quinces with the sauce.

Continue simmering the food for 30-35 minutes without stirring, until the quinces are tender and cooked through (but not mushy). From time to time shake the pot but don't stir so to keep the quinces intact.

Cook until the food is left with a nice thickened sauce. Serve while it is still hot and accompany, if you wish, with a white rice pilaf.

Alternative:
After the first steps of cooking you can finish the food in the oven. Place the chicken with its sauce in an oven pan and scatter the quinces and the raisins around the meat. Cook at 180°C for 40-45 minutes and until the ingredients get nicely coloured.

Tip:
The pips (and the white part around them) are quite high in pectin which, of course, helps the sauce to get nicely thickened and also to become glossy. So, if you want, don't throw the pips but wrap them with a piece of cheese cloth and place inside the sauce while cooking. You discard when the food is ready