Chicken Marylands with Maggie Beer Quince Paste

 

Ingredients

• Zest of 1 lemon
• 4 chicken marylands jointed
• 3 tbsp Extra Virgin Olive Oil for frying
• 1 red onion peeled and roughly chopped
• To taste sea salt
• To taste freshly cracked black pepper
• 4 kipfler potato halved
• 2 tbsp Aged Red Wine Vinegar
• 50g Maggie Beer Quince Paste chopped into 1 cm cubes
• 1 tbspn lemon thyme chopped
• 2 bay leaves
• 1 tspn fresh rosemary chopped
• ½ stick cinnamon
• ¼ cup Maggie Beer Verjuice
• ½ cup Maggie Beer Chicken Stock

Method (Serves 4)

1. Preheat oven to 180C.
2. Peel the lemon with a vegetable peeler and cut into thin strips.
3. To prepare the chicken, simply cut through the thigh and drumstick bone to give two separate pieces.
4. Place a medium non stick frying pan over a medium high heat, add one tablespoon of Olive Oil and fry off the red onion and when translucent, remove from heat and set aside.
5. Bring a separate pan to high heat, add two tablespoon of Olive Oil and season marylands with sea salt and black pepper and seal on all sides.
6. Then lay the onions, potatoes and marylands in an ovenproof dish; add the vinegar into the dish along with Maggie Beer quince paste, lemon thyme, bay, rosemary, cinnamon and peelings of lemon.
7. Pour Maggie Beer Verjuice and stock over the chicken.
8. Put in oven and cook for about 30 to 40 minutes, basting occasionally.
9. Remove from oven and leave to rest for 10-15 minutes. If juices are runny pour into saucepan and reduce. Serve.