greek

Chicken with Quince and Cinnamon Pan Sauce

Name: Chicken with Quince and Cinnamon Pan Sauce
Yield: 1 serving
Cuisine: greek
Ingredients: 273 g chicken thighs, boneless and skinless; 13 g olive oil; 175 g quince, peeled and sliced; 76 g red onion, thinly sliced; 87 g dry white wine; 87 g water; 11 g red wine vinegar; 1 g ground cinnamon; 2 g salt; 0.55 g black pepper

This simmered dish pairs chicken thighs, boneless and skinless with quince, peeled and sliced, ground cinnamon and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

32 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

273g chicken thighs, boneless and skinless 330 kcal
13g olive oil 115 kcal
175g quince, peeled and sliced 88 kcal
76g red onion, thinly sliced 30 kcal
87g dry white wine 71 kcal
87g water 0 kcal
11g red wine vinegar 9 kcal
1g ground cinnamon 3 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

chicken thighsground cinnamonsaltblack pepper
Season chicken with salt, pepper, and cinnamon.
chicken thighsolive oil
Heat olive oil in a skillet over medium-high heat. Sear chicken thighs 4 minutes per side until deeply browned.
quincered onion
Add red onion and cook 2 minutes. Add quince and stir to coat in the pan drippings.
dry white winewater
Pour in white wine and water, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 15 minutes.
red wine vinegar
Uncover and simmer 3 to 5 minutes to thicken the sauce. Stir in red wine vinegar to brighten.
chicken thighsquincesalt
Taste and adjust salt. Serve with the quince and sauce spooned over the chicken.