Chicken and Fennel Stew with Quince

Name: Chicken and Fennel Stew with Quince (Kota me Krasi, Maratho ke Kydoni)
Yield: Makes 6 servings
Cuisine: Greek
Ingredients: 3 carrots, peeled and each cut into 4–5 pieces; 1 large fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; 1 quince, halved, cored and cut into ½-inch-thick slices; 4 garlic cloves, thinly sliced; 1 cup sweet red wine, such as sweet; Marsala or Mavrodaphne; Marsala or Mavrodaphne; 1 cup dry red wine; ¼ cup olive oil; 3 thick slices pancetta (about 6 ounces), diced; 1 4-pound free-range chicken or capon, cut into 6 pieces; 1 4-pound free-range chicken or capon, cut into 6 pieces; 2 large onions, halved and thickly sliced; 3 tablespoons chopped fennel fronds and tender stalks or fresh flat-leaf parsley; 1 teaspoon dried rosemary, crumbled; 1 teaspoon dried thyme, crumbled; 1–2 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 1–2 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 3 tablespoons chopped fennel fronds and tender stalks or fresh flat-leaf parsley; 3 tablespoons chopped fennel fronds and tender stalks or fresh flat-leaf parsley; 1 teaspoon salt; 2 bay leaves

Kota me Krasi, Maratho ke Kydoni

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

I FOUND the description for this dish in Ninetta Laskari’s book on Corfu. It’s a typical example of East meeting West, for it shows the distinct influence of the Venetians, who long ruled the island. The pancetta and Marsala in this stew are classic Italian ingredients rarely found in other parts of Greece. The quince in the sauce brings to mind Eastern cooking, where fruits play an important role in meat and game dishes.

Chicken and Fennel Stew with Quince

Kota me Krasi, Maratho ke Kydoni

Ingredients

Method

Photos