Chicken Marylands with Quince Paste
Ingredients
4 Chicken Marylands, jointed
1 Red onion, chopped
Extra Virgin Olive Oil for frying
100g Quince Paste, chopped into 1cm cubes
1 tbsp Lemon thyme, chopped
1 tsp Fresh rosemary, chopped
1/2 stick Cinnamon
2 Bay leaves
1/2 cup Chicken Stock
1/2 cup Verjuice
2 tbsp Sherry vinegar
Zest of a whole lemon, peeled into strips with vegetable peeler
Method
Pre heat oven to 180C.
Ask your butcher to bone the Marylands or do this yourself by cutting through the thigh and drumstick bone.
Chop onion roughly and fry with a little olive oil until translucent.
Bring a separate pan to high heat, season marylands with sea salt and black pepper and seal on all sides.
Then lay the onions and marylands in an ovenproof dish; add the vinegar into the dish along with quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon zest. Pour wine and stock over the chicken check for seasoning and adjust if necessary. Put in oven and cook for about 45 minutes, basting occasionally. Remove from oven and leave to rest for 10-15 minutes before serving.