Normandy Chicken
  • Cooking Time: 65-70
  • Servings: 4
  • Preparation Time: 20
  • 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
  1. Preheat oven to 180C.
  2. Sprinkle chicken with pepper, marjoram and salt. In a large heavy frying pan, melt butter over a medium heat.
  3. Add chicken and cook until browned, turning once, about 6 minutes.
  4. Place chicken in a large baking dish. Place onion and appled over chicken.
  5. In a small bowl, combine sherry and apple cider vinegar.
  6. Mix well; pour over chicken.
  7. Bake chicken, basting and turning occasionally, until chicken is cooked through and no longer pink, about 1 hour.
  8. Serve immediately.
TIPS: 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.