Chicken in Sangria

Method

1. Cut the apples into small cubes and place them in a pitcher.
2. Stud a piece of apple with cloves and add it to the pitcher.
3. Add the cinnamon sticks, sliced lemon, sliced orange, sugar, and cover with red wine.
4. Refrigerate for at least one night.
5. In a casserole, heat a drizzle of oil.
6. Brown the chicken thighs and drumsticks on all sides until golden.
7. Add the garlic cloves, rosemary sprigs, lemon and orange slices, and a splash of wine; let it evaporate.
8. Season with salt and pepper.
9. Pour the sangria over the chicken until almost covered.
10. Cover and cook on medium-low heat for at least 45 minutes.
11. Remove the chicken from the casserole and set aside.
12. Discard the citrus slices, garlic, and rosemary.
13. Add honey to the sauce and stir to dissolve.
14. Taste and adjust salt if needed.
15. Turn the heat to high and reduce the sauce for 2 minutes.
16. Return the chicken to the sauce and turn to coat.
17. Turn off the heat and serve.