READY IN: 2hrs 15mins


  • 6tablespoonsunsalted butter
  • 4mediumonions, sliced 1/4-inch thick(about 1-1/4 lb.)
  • 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

    Serving Size: 1 (818) g

    Servings Per Recipe:4

    Calories: 848.9

    Calories from Fat 508 g 60 %

    Total Fat 56.5 g 86 %

    Saturated Fat 21.6 g 108 %

    Cholesterol 218.3 mg 72 %

    Sodium 579.8 mg 24 %

    Total Carbohydrate39 g 12 %

    Dietary Fiber 7.1 g 28 %

    Sugars 24.9 g 99 %

    Protein 47.5 g 95 %


  • 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.
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