Roast Chicken with Red Wine Vinegar

Cherie Calaqui

• 1 whole Chicken
• 1/2 cup red wine vinegar
• lots of pounded garlic, paprika
• salt and pepper
• 2 onions, chopped
• 2 tomatoes, chopped

Mix the red wine vinegar, paprika and garlic.  Season the chicken with salt and pepper, inside and out and add marinade.  Marinate for two hours.  Brown chicken skin in oil.  Take out of pan.  Saute in pan, onions and tomatoes until transparent.  Season.  Transfer sauteed onions and tomatoes in baking dish.  Lay chicken on top of it.  Cover chicken loosely with foil.  Bake in 200°C oven for about one hour, or until the chicken doesn't "bleed" when pricked.