Pollo Rio Negro

• chicken, whole↗2 kg
• lemon juice↗
• onion, cut up↗1
• carrots, sliced↗2
• bay leaf↗1
• rosemary↗1 teaspoon
• salt↗1 teaspoon
• pepper↗1⁄2
• white wine↗200 ml
• apple, grated↗1
• sugar↗1 tablespoon

Step-by-step instructions

1. 1

   Wash the chicken, cut it in pieces and season well with salt and pepper. Place in a glass baking dish and add the onin, carrots, bayleaf, rosemary and wine.

2. 2

   Cover and place in the fridge to marinate for 24 hours.

3. 3

   Heat the overn to 200°C.

4. 4

   Place a sheet of baking paper and then foil over the dish and roast in the oven for one hour.

5. 5

   Meanwhile, grate the apple and mix it with the water and sugar.

6. 6

   Take the chicken from the over, remove foil and baking paper, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.