This chicken dish prepared in two stages will render “falling off the bone” meat. A deep, rich flavorful yin-yang of flavors utilizing a Vermont heirloom fruit will please your family and guests! Pair with a crisp dry white or buttery red with notes of currant wine. 

Serves 6

1 cup soy sauce

1 cup white wine (optional—can substitute water or no-salt chicken broth or a mix of both)

6 bone-in chicken legs, with thighs

2 tablespoons cumin powder

3 tablespoons fresh or dried oregano

4 ounces quince paste (you can order through VermontQuince.com or local specialty stores)

1 cup boiling water (for quince paste glaze)

Preheat oven to 350°.

Into a 9- by 13-inch pan, add soy sauce and wine or broth. Place chicken legs in pan and sprinkle all over with cumin and oregano. Place pan in oven to bake for 35 minutes or until chicken thigh registers 165°. Remove from oven and set aside.

For the quince glaze: In a mixing bowl, whisk quince paste and boiling water until it forms a smooth glaze. Add small increments of pan liquid from cooked chicken to enrich glaze. The consistency should be that of maple syrup.

To glaze the chicken: Pour a ladle full of glaze onto each chicken leg and cover completely. Place baking pan back into oven and bake at 350° until deep in color and bubbling (15 to 20 minutes). Remove from oven and plate legs. Serve with brown rice pilaf or oven-roasted potatoes and vegetable. Reserve any remaining liquid and glaze from pan in refrigerator or use over side dishes!