Chicken and fennel stew with quince (Kota me krasi, maratho ke kydoni) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 136) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta with currants and onions (Poulenta or batzina me stafides ke kremedia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for fennel fronds; and sweet Marsala wine or mavodaphne wine for sweet red wine.

  • Avocet on January 02, 2020

    This recipe makes a lot of food, and even though it is very good, it doesn't rewarm very well, so plan accordingly. p. 136

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