Rinse the chicken under cold water and pat dry. Season with salt & pepper.
Peel & core the apples and pears. Slice them into sixths or eights.
Chop some fresh marjoram for garnish.
Preheat your oven to 350° F.
In a large sauté pan, heat the olive oil and butter. When hot but not smoking, brown the chicken pieces a few at a time being sure not to crowd the pan with too many pieces or they will steam. Depending on the size of the pan, you may have to do this in batches. When all sides are browned, remove the chicken from the pan and transfer it to a plate to reserve. Pour out most of the butter/oil fat from the pan, but leave about 1 tablespoon for browning the apples and pears.
Over medium-high heat, cook the pears and apples for about 4 minutes. Transfer the pears and apples to another plate to reserve.
Add the cider to the pan to deglaze. Bring to a boil. Using a wooden spoon, scrape any bits of browned chicken from the pan. This stuff is called fond or sucs.
Add the mustard and using a spoon or whisk, stir the mustard into the cider.
Return the chicken pieces along with any juices that may have leaked out back to the pan.
Add the marjoram sprigs, cover and place the pan into the oven on the middle rack.
I didn’t have a sauté pan big enough for all the chicken pieces so for this step, I transferred everything to my Le Creuset Dutch Oven, one of my favorite pieces of cookware.
After 10 minutes in the oven, I added the apple and pear slices to the pot and continued braising for another 30 to 40 minutes. The meat was so tender it was about to fall off the bone. I carefully removed the chicken and fruit to a plate with a slotted spoon, removed and threw out the marjoram sprigs and started the hardest part to this recipe – defatting. There’s just no easy way to get rid of the fat that comes off the chicken. I’ve tried those defatting gadgets, paper towels but nothing really works so well that it removes the fat and isn’t messy. If you have the time and don’t have to serve this up as soon as it’s finished, I highly recommend you transfer the liquid to a small bowl or plastic container let it cool and then place in the refrigerator over night.The next day you’ll have a layer of fat on top that you can easily remove and be left with nothing but incredibly flavored braising liquid. When I made this, I didn’t have the luxury of time so I defatted by hand and made the best of it. I transferred the liquid to a saucepan, brought it to a boil and then reduced the heat to medium, added the half and half and continued reducing until the sauce was my desired consistency.I could have made a roux (fat and flour) to thicken the sauce, but I think you get much better flavor by reduction.
To serve, plate the chicken, top with a little sauce and sprinkle a little of the chopped marjoram on top. This is one delicious meal and even better if you let it sit for a day before serving.