Pulpe de pui cu gutui la tigaie

Traditional romanian food, inspired by Laura Laurentiu Pulpe pui cu gutui

4 upper chicken legs, with bone, 2 large quinces, 250 ml chicken soup, 3 tablespoons sugar, 1 medium-sized onion, 1 tablespoon oil, 25 grams of butter, 30 ml good brandy, salt and freshly ground pepper, chopped green parsley

Peel the quinces and cut into slices, keep them in cold water. Peel and chop the onion. Season the meat with salt and freshly ground pepper.
Heat a large skillet over medium heat and add the oil. Add the chicken legs, skin down, and brown well, then turn to the other side, about 7-8 minutes on each side.
After browning well, remove the chicken legs from the pan and keep aside, covered. Add the chopped onion and reduce the heat to low. Sprinkle with a pinch of salt and fry the onion, stirring occasionally, until the onion softens (about 8 minutes).
Once the onion is done, add the chicken legs back to the pan, along with the juice they left on the plate. Add about 100 ml of soup and cover with a lid. Cook the thighs for about 15-20 minutes, over low heat, under the lid, so that they are well done.
While the chicken legs are simmering, put the sugar in a pan. Turn on the heat and let the sugar caramelize until it turns golden brown. Add the quinces immediately, all at once. Stir to coat the quinces in caramel as well as possible, then, optionally, add the brandy. 
The cognac may light up when it comes in contact with the pan and hot caramel. Burning will quickly consume alcohol and the flames will go out on their own when it runs out. Then add the remaining soup (about 150 ml). Grate well on the bottom of the pan, so that all the caramelized sugar comes off and dissolves. As soon as the caramelized sugar has dissolved, pour the entire contents of the pan - the quinces and the syrup around them - over the chicken legs.
Stir and bring to the boil. Boil everything together for about 7-8 minutes, until the quinces are penetrated, without losing their shape or becoming too soft.
Finally, season the food with salt, freshly ground pepper and sprinkle with the chopped parsley.

Kartoffel-Brokkoli-Suppe fürs Minibudget

1 onion, 500 g broccoli, approx. 500 g potatoes, 3 tbsp butter, 2 tbsp vegetable stock (instant), 250 g frozen peas, salt, pepper, 1/2 bunch of flat-leaf parsley, 4 tbsp creme fraiche

Peel and dice the onion. Clean and wash broccoli and cut into florets. Peel and wash the broccoli handle and potatoes and roughly dice them. Heat 2 tbsp butter in a saucepan. Sauté the onion, potatoes and stalk in it. Pour in 1 1⁄2 l of water, bring to the boil and stir in the stock. Simmer for about 15 minutes. Cook broccoli after approx. 8 minutes, frozen peas after approx. 10 minutes. Wash the parsley, shake dry and chop. Puree the soup very finely. Season to taste with salt and pepper. Serve with cream and parsley.