Ingredients
- One 3-to-4-pound chicken
- cut up into 8 pieces
- Salt and freshly ground pepper to taste
- 1 cup all-purpose flour
- Safflower oil for frying
- 1 pound onions
- peeled and diced
- 1 heaping tablespoon brown sugar
- 1 pound quinces
- Juice of 1 lemon
- 1/4 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Season the chicken with salt and freshly ground pepper to taste, and roll the pieces in the flour.
- Heat a thin film of oil in a heavy frying pan, and brown the chicken pieces until golden.
- Remove, and drain on paper towels.
- Saute the onions and the brown sugar in the same frying pan until the onions are translucent but not caramelized, about 5 minutes.
- Peel the quinces, cut each into six pieces, and sprinkle the lemon juice over them.
- Season them with the nutmeg and the cinnamon.
- Put the chicken, onion, and quinces in a 6-quart casserole.
- Cover, and simmer over low heat for 1 1/2 hours.
- Serve with rice.
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