Quince chicken braised in sour cream

Wash the quince, remove the seeds and grate on a coarse or medium grater along with the peel. Finely chop the peeled onions. Peel the chicken belly from the skin, cut out the bones. Finely chop the meat. Heat a high-walled frying pan or sauté pan with vegetable oil over high heat. Pour in the onions, fry a little, then add the quince, mix. Put the chicken meat, stir and fry for about 5 minutes. Pour sour cream, water, salt and stir. Simmer for about half an hour under a lid over a low heat, stirring 1-2 times. Buckwheat, rice or pearl barley porridge is recommended for the side dish.