Chicken with Chestnuts and Apples

Ingredients

• 1 EL olive oil
• 5 stems marjoram
• 1.4 kg chicken (1 whole chicken)
• Salt
• Pepper
• 20 g butter (1 heaped tbsp)
• 4 sour apples
• 6 shallots
• 2 Garlic cloves
• 400 ml apple wine (or apple juice)
• 250 g chestnuts (pre-cooked)
• kitchen twine

Instructions

1. 1.

   Coat a roasting pan with oil. Wash and dry the marjoram.

2. 2.

   Rinse the chicken under cold water and pat dry. Season the inside with salt and pepper, add the marjoram, tie with kitchen twine. Place breast side up in the pan. Rub some butter seasoned with salt and pepper over the chicken and roast in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 15 minutes to brown.

3. 3.

   Meanwhile wash the apples, quarter them, core and cut into wedges. Peel the shallots and slice into wedges. Peel the garlic and slice thinly.

4. 4.

   Pour some apple wine or juice over the chicken and arrange the apples, shallots, garlic and chestnuts around it. Continue roasting for about 60 minutes, brushing the chicken with remaining butter and adding more wine or juice as needed.

5. 5.

   Taste the sauce, remove the twine, cut the chicken into pieces. Distribute the meat and vegetables onto four plates.