Chicken fillet stewed with pumpkin and quince
8 servings
88 minutes
Chicken fillet stewed with pumpkin and quince is a harmony of flavors where the sweetness of pumpkin combines with the light tartness of quince, and the tenderness of chicken makes the dish especially cozy. This dish is inspired by European culinary traditions, where fruit-vegetable combinations are valued for their depth of flavor. Quince, known for its tart notes, becomes soft and aromatic when stewed, while pumpkin adds tenderness and a hint of sweetness. The sour cream sauce gives the dish a velvety texture, and Provençal herbs add subtle spicy nuances. This dish is perfect for a family dinner or a cozy autumn evening when you want to warm up with something fragrant and nourishing.
1
Prepare the products.
2
Cut the chicken into convenient small pieces.
- Chicken breast fillet: 800 g
3
To salt.
- Salt: 1 tablespoon
4
Add herbs.
- Provencal herbs: 1 tablespoon
5
Mix and set aside.
6
Then remove the seeds from the quince.
- Quince: 2 pieces
7
and cut into slices.
8
Next, clean the pumpkin from the seeds.
- Pumpkin: 1 piece
9
Peel it and cut into small pieces.
10
Place quince and pumpkin in a baking dish, and add salt.
- Quince: 2 pieces
- Pumpkin: 1 piece
- Salt: 1 tablespoon
11
Add herbs.
- Provencal herbs: 1 tablespoon
12
Add vegetable oil.
13
Then place pieces of chicken between the pumpkin and quince.
14
Mix the sour cream with water.
- Sour cream: 2 tablespoons
- Water: 200 ml
15
Pour over the chicken with quince and pumpkin.
- Sour cream: 2 tablespoons
- Water: 200 ml
16
Place in the oven for 1 hour at 180 degrees.
17
Check for readiness.
18
Serve in portions at the table.