1 1.75kg chicken, skinned and cut into 8 pieces
1 teaspoon freshly ground black pepper
4 teaspoons chopped fresh marjoram or 1 teaspoon dried marjoram
1/4 teaspoon salt
3 teaspoons butter
1 large onion, cut into 16 thin wedges
2 medium Granny Smith apples, cored and thinly sliced
1/2 cup sweet sherry or apple juice
1/4 cup apple cider vinegar
Preheat oven to 180C.
Sprinkle chicken with pepper, marjoram and salt. In a large heavy frying pan, melt butter over a medium heat.
Add chicken and cook until browned, turning once, about 6 minutes.
Place chicken in a large baking dish. Place onion and appled over chicken.
In a small bowl, combine sherry and apple cider vinegar.
Mix well; pour over chicken.
Bake chicken, basting and turning occasionally, until chicken is cooked through and no longer pink, about 1 hour.
Pairs Well With
Granny Smiths are ideal cooking apples, but there are other varieties, such as Bonza and Braeburn, which are also good.
Sherry is a type of wine that has been fortified with brandy. Two basic types are dry, or Fino, which tastes dry and sweet, or Oloroso, which has a sweet taste.