Chicken thighs with quince and bacon

Chicken thighs with quince and bacon

This is a really useful recipe that can be done later in the autumn with pheasant breasts. If you can't find quinces use a tart English apple such as Cox or Worcester Pearmain. You can also use wood pigeon or grouse.

Serves: 6. Prep: 10 mins. Cook: 35 mins

  • 15g (½ oz) butter
  • 6 large free-range chicken thighs
  • 50g (2oz) smoked bacon lardons
  • 6 shallots, peeled and halved
  • 2 small quinces (or apples), quartered, cored and thickly sliced
  • 2 tbsp whisky or brandy
  • 150ml (¼ pint) good quality chicken stock
  • salt and freshly ground black pepper
  1. Heat the butter in a small frying pan. Add the chicken thighs and brown on all sides. Transfer to a warm plate.
  2. Add the shallots and quince slices and fry until just browning.
  3. Add the whisky and flame. Spoon into the base of a small roasting tin and arrange the chicken thighs on top.
  4. Cook on the lower shelf of the Aga roasting oven (or in a conventional oven at 200C /fan oven 180C/gas mark 6) for 25-30 mins until just tender and the juices run clear.
  5. Remove the chicken, shallots and quinces from the pan, cover and set aside to rest.
  6. Add the stock to the pan and bring to the boil, scraping up any residue. Season to taste.
  7. Serve the chicken with the quince and shallots and the pan juices spooned over. Serve with braised Puy lentils, purple sprouting broccoli or a salad of watercress and walnuts.

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  • pictures David Merewether