Preparation

• Position a rack in the center of the oven and heat the oven to 350ºF.
• 将鸡肉用盐和胡椒粉慷慨地调味。在直接的10或11英寸防烤箱炒锅中，用盖子盖上盖子，用中高温加热油，直至非常热。将鸡肉碎片的皮肤放在锅中（会很拥挤），如果有的话，请用飞溅的屏幕盖住，然后煮至深褐色，约5分钟。将碎片翻过来，煮至另一侧深褐色，再增加3至5分钟。转移到板上。倒出并丢弃除1汤匙以外的所有。锅中的脂肪。将锅放在一边冷却几分钟。
• 将锅放回中高温，加入苹果块，煮一次，直到两个切割的侧面都是金黄色的，每侧约2分钟。转移到其他板上。小心地将苹果酒倒入锅中，煮沸，用木勺从锅底刮褐色的碎片。
• Whisk the mustard into the cider. Return the chicken to the pan, along with any accumulated juices. Add the marjoram sprigs and cover. Transfer the pan to the oven and braise for 10 minutes. Add the apples and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 35 to 40 minutes more.
• With a slotted spoon, transfer the chicken and apples to a large serving dish and keep warm by covering the dish loosely with foil. Discard the marjoram sprigs. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat and whisk in the cream. Reduce the heat to medium-low and simmer until the sauce is slightly thickened, about 5 minutes. Season to taste with salt and pepper. Pour the sauce over the chicken, sprinkle with the chopped marjoram, and serve.

服务面条。

尝试来自阿尔萨斯（Alsace）的干燥，果味雷司令，例如Domaine Albert Boxler。