How to make Kotopoulo me Kythonia - Chicken Braised with Quince

This Greek recipe is one of the great one-pot dishes of the Eastern Mediterranean, and a classic on the island of Chios, the cooking of which was inspired and influenced by the aromatic dishes of the Greeks of Asia Minor, present-day Turkey, almost a stone’s throw from this island’s shores. In Greek cooking, quince is made into preserves and jams but also cooked as one would cook a potato.
To make this, you will need:
2 medium to large quinces
Strained fresh juice of ½ lemon
1 medium-size frying chicken (3 ½ to 4 pounds), cleaned and quartered
Flour seasoned with salt and pepper for dredging
4 tablespoons lightly salted butter
4 tablespoons olive oil
1 large red or yellow onion peeled, halved, and sliced
1 1/2 cups peeled cored, chopped plum tomato (about 10 tomatoes)
1 small cinnamon stick
¼ to ½ teaspoon sugar depending on sweetness of quinces
1 bay leaf
Salt and pepper to taste
1 tablespoon tomato paste
1 heaping tablespoon finely chopped fresh mint
You can find the full recipe on my website at www.dianekochi...

[@panagiotakonstantopoulou962]

That dish looks delicious. I will try it.