4ounces thinly sliced prosciutto or 4 ounces thinly sliced ham, cut into short, thin strips
4golden delicious apples, pared, cored, cut into wedges
salt & freshly ground black pepper (to taste)
1largechicken (4-5 lb.)
1tablespoonvegetable oil
1carrot, pared, sliced thick
1celery rib, sliced thick
2largegarlic cloves, minced
1bay leaf
2tablespoons chopped parsley
1teaspoondried thyme
2cupschicken broth
2cupsapple cider
2teaspoons chopped fresh marjoram
NUTRITION INFO
Serving Size: 1 (818) g
Servings Per Recipe:4
Calories: 848.9
Calories from Fat 508 g60 %
Total Fat 56.5 g86 %
Saturated Fat 21.6 g108 %
Cholesterol 218.3 mg 72 %
Sodium 579.8 mg 24 %
Total Carbohydrate39 g 12 %
Dietary Fiber 7.1 g28 %
Sugars 24.9 g99 %
Protein 47.5 g 95 %
DIRECTIONS
Heat 2 T. butter in large skillet over medium heat.Add 3 onions and cook, stirring occasionally, until soft and browned, about 12 minutes.Add prosciutto and stir.Remove to bowl.Add 4 T. butter and the apples to skillet; cook until tender and browned.Return onion mixture to skillet; remove from heat.Season with salt and pepper.
Heat oven to 325 degrees.
Tie chicken legs together with kitchen string.Heat oil in large Dutch oven over medium-high heat.Add chicken and brown on all sides.Remove to plate.
Add remaining onion, the carrot, celery, garlic, bay leaf, parsley, 1 T. dried marjoram, and the thyme to the Dutch oven.Cook over high heat, stirring frequently, 2 minutes.Place chicken, breast side up, on vegetables.Pour in 1/2 cup broth; cook until reduced to glaze, about 3 minutes.Add 1/2 cup broth and reduce again to glaze.Add 1 cup broth and the cider.Heat to boiling, cover, and place in oven.
Bake chicken until juices run clear when thickest part of thigh is pierced with knife, 45-60 minutes.Remove chicken; keep warm.
Strain cooking juices into heavy saucepan.Boil until reduced to 1-1/2 cups, about 10 minutes.Pour 1/2 cup juices over onion mixture in skillet; heat through.Add fresh marjoram.
Cut chicken into pieces; arrange on platter.Sprinkle with salt and pepper.Spoon onions around chicken, then spoon remaining juices over chicken.
