Red Wine Chicken

Ingredients

• 3 tbsp large raisins
• 3 tbsp Lemon juice
• 2 quince
• 500 ml dry red wine
• 2 tbsp sugar
• 1800 g roasted chicken (2 roasted chickens)
• Salt
• black pepper (freshly ground)
• 3 tbsp olive oil
• 300 g onions
• 4 Garlic cloves
• 4 thyme sprigs
• 4 bay leaves
• 0.5 tsp Coriander seeds
• 1 untreated lemon
• 1 untreated orange
• 50 g almond slivers
• 2 tbsp quince jam
• 1 tbsp Dijon mustard
• 2 tbsp orange liqueur
• 1 tsp Cornstarch
• 125 ml sweet cream
• coriander greens

Instructions

1. 1.

   Pour the raisins with the lemon juice over them. Grate and quarter the quinces, then peel them. Simmer the quince quarters in 400 ml of red wine together with the sugar for 25 minutes. Remove the fruit and pit them.

2. 2.

   Divide each chicken into eight pieces. Wash the meat, pat dry, and rub with salt and pepper. Heat the oil and brown the chicken parts all around.

3. 3.

   Peel and finely chop onions and garlic; add them with thyme and bay leaves to the meat.

4. 4.

   Crush the coriander seeds in a mortar. Wash, dry, and grate the citrus peels; cut the peel into wide thin strips. Cut the quinces into small pieces. Add coriander, orange and lemon zest, and quince to the chicken and cook for about 15 minutes.

5. 5.

   Add the remaining red wine and simmer all the chicken for 30 minutes, stirring occasionally. Remove the chicken pieces.

6. 6.

   If needed, add a little water to the cooking liquid. Stir in almonds, quince jam, mustard, and orange liqueur. Whisk the cornstarch with the cream, pour into the broth, and bring to a boil once. Add the soaked raisins with their juice. Season the sauce with salt and pepper, reheat the chicken pieces in it, and finish by sprinkling coriander greens over the chicken.