Chicken stew with quince

Ingredients

• 4 large chicken fillets (2 breasts)
• 2 quinces
• 150-180 ml dry white wine
• 2 Art. spoons of olive oil
• 4 tbsp. butter spoons
• 2 tbsp. spoons of brown sugar
• salt
• black pepper - freshly ground

Cooking

Step 1

Pour water into a saucepan and let it heat up on the stove. At this time, divide the quince fruits in half, remove the core. Do not remove the skin. Cut the quince halves into thin slices and dip in boiling water for 1 minute. Drain in a colander and pour cold water over. Shake and leave to dry.

Step 2

Rinse and dry the chicken fillet, carefully cut lengthwise into halves. Align them along the long sides.

Step 3

On each piece of fillet, make several deep transverse cuts, a little obliquely, and insert quince slices into them. Sprinkle with pepper and salt, roll up rolls, add more salt and pepper on top.

Step 4

Prepare 8 sheets of foil. Place the resulting roll on each leaf and drizzle with olive oil.

Step 5

Wrap the rolls tightly in foil, place on a baking sheet and bake for 20-22 minutes in the oven at 170-180°. Finished fillets - cover with a thick towel so that they finally reach the condition and do not cool.

Step 6

For the sauce, grind the rest of the quince with a blender or finely grate, put in a thick-bottomed frying pan or stewpan, pour wine, sprinkle with brown sugar. Stirring frequently, bring to a boil, reduce to a boil over high heat, do not forget to stir the sauce until about a third of the volume remains.

Step 7

Strain the sauce through a sieve or puree with a blender. Pour into the pan, add the butter, warm the contents a little over low heat.

Step 8

Pull the rolls out of the foil, put on a warm dish and pour over the sauce.