Kotopoulo me Kythonia – Chicken Braised with Quince

3.94 from 46 votes

This Greek recipe is one of the great one-pot dishes of the Eastern Mediterranean, and a classic on the island of Chios, the cooking of which was inspired and influenced by the aromatic dishes of the Greeks of Asia Minor, present-day Turkey, almost a stone’s throw from this island’s shores. In Greek cooking, quince is made into preserves and jams but also cooked as one would cook a potato.

3.94 from 46 votes

Kotopoulo me Kythonia – Chicken Braised with Quince

By Diane Kochilas

Prep Time 10

Cook Time 1 15

Servings

Aegean Islands, Chicken & Poultry, Main Courses, Recipes, Season #3

Prep Time 10

Cook Time 1 15

Servings

Aegean Islands, Chicken & Poultry, Main Courses, Recipes, Season #3

Ingredients

2 medium to large quinces
Strained fresh juice of ½ lemon
1 medium-size frying chicken (3 ½ to 4 pounds), cleaned and quartered
Flour seasoned with salt and pepper for dredging
4 tablespoons lightly salted butter
4 tablespoons olive oil
1 large red or yellow onion peeled, halved, and sliced
1 1/2 cups peeled cored, chopped plum tomato (about 10 tomatoes)
1 small cinnamon stick
¼ to ½ teaspoon sugar depending on sweetness of quinces
1 bay leaf
Salt and pepper to taste
1 tablespoon tomato paste
1 heaping tablespoon finely chopped fresh mint

Instructions

Peel, halve, and core the quinces and let stand in enough cold water to cover plus the juice of half a lemon to keep from discoloring. When ready to use, drain and pat dry.
Heat a tablespoon each of butter and olive oil in a wide pan or skillet and cook the onions until lightly browned. Remove with a slotted spoon and set aside.
Lightly dredge chicken in seasoned flour and shake off the excess. Add two tablespoons each of butter and olive oil to the same pan. Carefully place chicken pieces in the pan, raise heat to medium, and brown the chicken on all sides.
Add the onions back to the pan, and then add the tomatoes, cinnamon, sugar, bay leaf, salt and pepper. Add enough water so that the liquid comes about halfway up the chicken. Swirl in the tomato paste. Cover and simmer until the chicken is done, about an hour.
In the meantime, heat the remaining butter and oil in a large wide frying pan and lightly brown and soften the quince slices. About 15 minutes before the chicken is done, add the quince to the pan. Sprinkle in the mint, test for salt, and remove from heat. Serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Kotopoulo me Kythonia – Chicken Braised with Quince