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Quince Glazed Chicken

Fruit preserves help us enjoy the brightness of summer all year round, and they shouldn’t be reserved just for toast. Vermont Quince Company’s quince preserves can be used to create a delicious glaze that adds vibrant flavors to meat dishes and also pairs nicely with the earthiness of root vegetable sides. Prep your favorite cut of chicken and place it in a buttered baking dish surrounded by some sliced red onions to bake at 350 degrees for about twenty minutes or so. Meanwhile, prepare your glaze: in a saucepan, add a couple tablespoons of quince preserves or quince paste, a tablespoon of apple cider vinegar, a cup of chicken stock and a pinch or two of dried rosemary. Let that simmer for about ten minutes, stirring frequently. Bring the chicken out and brush your glaze over the chicken and then pour the remainder all around the pan. Continue cooking for a half hour or so until the chicken is cooked through. Serve with braised cabbage and roasted beets.

quince paste prepared
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Vermont Quince Company

Quince Paste

appx. 7 - 8 oz
boneless chicken breast rubbed herbs on cutting board
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Misty Knoll Farms

Boneless Chicken Breast

appx. 1.5-2.5 lbs
chicken leg quarters
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Misty Knoll Farms

Chicken Leg Quarters

appx. 2-3 lbs
rosemary dried organic jar
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Free Verse Farm

Dried Rosemary

1 jar
organic red cabbage
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Pete's Greens

Organic Red Cabbage

appx. 3 lbs
organic golden beets
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Pete's Greens

Organic Gold Beets

appx. 2 lbs
$7.90 $6.98
mixed beets organic
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Jericho Settlers Farm

Organic Baby Mixed Beets

appx. 1.5 lbs