• 1 whole Nutrave chicken cut into pieces
  • 100 ml of Pedro Ximénez
  • 50 ml of white wine
  • 100 ml of homemade chicken stock
  • 2 tablespoons of lard
  • 1 tablespoon of extra virgin olive oil
  • Black pepper
  • Thyme
  • Rosemary
  • Marjoram
  • Lemon


In an oiled oven dish, spread lard over all parts of the chicken pieces, season, sprinkle on the herbs and add the Pedro Ximénez.

Leave to marinate in the fridge for one or two hours. Slice the lemon without pealing it and place it between the chicken pieces. Preheat the oven to 190º, with both top and bottom heat. Add the white wine and chicken stock to the chicken.

Bake for approximately 45 minutes, without forgetting to turn the meat around and splashing it with the resulting sauce so that it browns evenly. If the chicken skin is not sufficiently browned after this time, turn on the grill function and cook for another few minutes.

Recipe sent by Rocío Macías from the blog Cocinando con las Chachas