Quince-glazed chicken with fig & walnut stuffing, & smashed butter beans

Quince-glazed chicken with fig & walnut stuffing, & smashed butter beans

By
From
Lagom
Serves
4-6
Photographer
Yuki Sugiura

This is a lovely way to lift a simple roast chicken to a feastworthy meal. The quince glaze adds a sweetness while also crisping up the chicken skin. I like to serve this in late autumn when quinces are just coming into season and the days are getting shorter. This promises to cheer.

Ingredients

Quantity Ingredient
500g quinces, cored and cut into wedges
200g caster sugar
1 1/2 lemons, zested and juiced
3 tablespoons extra virgin olive oil, plus a little extra for drizzling
1 onion, finely chopped
100g dried figs, finely chopped
50g walnuts, finely chopped
50g butter, softened
60g fresh breadcrumbs
3 thyme sprigs, leaves picked and chopped
1 small bunch parsley, finely chopped
1 small bunch sage, finely chopped
pinch ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1.8-2kg chicken, best quality you can afford
2 x 400g cans butter beans
rocket, to serve

Method

  1. Place the quince in a large pan with the sugar, 1 1/2 tablespoons lemon juice and 500ml water. Bring to the boil, then lower the heat and simmer until reduced to a light syrup, about 1 hour. Remove the quince, setting aside about half the wedges (save for a compote or pudding another time), but reserving the rest.
  2. Preheat the oven to 190°C. Heat 1 tablespoon olive oil in a small pan and add the onion. Sweat over a low heat until translucent, then tip into a bowl with the figs, walnuts and butter. Remove the skin from the reserved quinces and mash the flesh. Add this to the bowl and mix in the breadcrumbs, most of the chopped herbs and all the spices.
  3. Fill the chicken cavity with the stuffing, leaving a little room at the opening. Drizzle with olive oil and sprinkle with sea salt. Place the chicken in a roasting tray and roast for 20 minutes per 500g.
  4. After the cooking time, remove from the oven and baste with the quince glaze, then return to the oven for a further 15 minutes. Baste again before serving.
  5. Tip the beans into a saucepan with a splash of water, the remaining 2 tablespoons of oil, lemon juice and zest and the remaining herbs. Mash together until creamy over a low heat then season with salt and pepper.
  6. Carve the chicken and serve with the smashed beans and some rocket.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again