Pan Roasted Chicken With Quince Balsamic Reduction

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   1. Prep quinces, heat a little olive oil in pan. Once pan is hot enough saute the thinly sliced quince in oil until lightly golden brown.

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   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.

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   3. Pre-heat oven - 375 degrees

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   4. While seasoning the chicken with salt, pepper and a little cumin and coriander, heat cast iron skillet with olive oil.

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   5. When oil is shimmering/ NOT Smoking. Sear chicken skin side down. Flip and sear other side.

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   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

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   6. Once seared, add 1/2 C of water and the balsamic quince sauce, chopped quinces, and rosemary to the pan.

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   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.

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.