Ingredients

2 Chicken legs - Skin on/ Bone in

Salt

Pepper

Cumin

Coriander

2 Quinces - Peeled, cored, chopped

1 Quices - peeled, cored, thinly sliced

1/2 C. Balsamic Vinegar

1/2 C Water or Chicken Stock

2 Tbs Whole grain mustard

1 Sprig Rosemary

Preparation

  1. Prep quinces, heat a little olive oil in pan. Once pan is hot enough sauté the thinly sliced quince in oil until lightly golden brown.
  2. Add balsamic, mustard and cook down for a minute or two. turn of burner and put to the side. Do not let this thicken. It will do so in the oven.
  3. Pre-heat oven - 375 degrees
  4. While seasoning the chicken with salt, pepper and a little cumin and coriander, heat cast iron skillet with olive oil.
  5. When oil is shimmering/ NOT Smoking. Sear chicken skin side down. Flip and sear other side. Note: It is not necessary to get a really well done sear on the skin side since it will be going into the over with out a cover
  6. Once seared, add 1/2 C of water and the balsamic quince sauce, chopped quinces, and rosemary to the pan.
  7. Put in oven until the chicken is cooked through- make sure that the skin does not burn. If it was extremely well seared you may have to plan tin foil over skillet before putting it in the oven.
  8. Once done place chicken on plates and assess the favor and thickness of the reduction. It may need to be thicken a bit more on the stove or thinned a bit depending.