Spanish chicken pot roast recipe
This is a classic simple supper – pop it into a large pot when you get home and spend your evening doing something you enjoy. It is a very versatile dish. Almost any mix of vegetables, herbs and spices will work as the base. Try thinking in themes: winter pot roast – using root veg and sage; German pot roast using – cabbage, some pieces of sausage and juniper. This is a Spanish version using fennel seeds and smoked sweet paprika. It is great with some added chunks of chorizo mixed in with the vegetables.
Ingredients
- 3 onions
- 3 carrots
- 1 whole bulb of garlic
- 4 tomatoes
- 3 teaspoons fennel seeds
- 2 heaped teaspoons smoked sweet paprika
- 2 tablespoons olive oil
- 1 whole chicken, 1.5-2kg in weight
- 2 tablespoons sherry vinegar
- 250 ml white wine
- 1 Pinch of sea salt and freshly ground black pepper
- 3 onions
- 3 carrots
- 1 whole bulb of garlic
- 4 tomatoes
- 3 teaspoons fennel seeds
- 2 heaped teaspoons smoked sweet paprika
- 2 tablespoons olive oil
- 1 whole chicken, 1.5-2kg in weight
- 2 tablespoons sherry vinegar
- 8.8 fl oz white wine
- 1 Pinch of sea salt and freshly ground black pepper
- 3 onions
- 3 carrots
- 1 whole bulb of garlic
- 4 tomatoes
- 3 teaspoons fennel seeds
- 2 heaped teaspoons smoked sweet paprika
- 2 tablespoons olive oil
- 1 whole chicken, 1.5-2kg in weight
- 2 tablespoons sherry vinegar
- 1.1 cups white wine
- 1 Pinch of sea salt and freshly ground black pepper
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Heat the oven to 190°C/gas mark 5
- Quarter the onions (no need to peel them). Cut carrots into long batons. Slice the bulb of garlic across and quarter the tomatoes.
- Put all the vegetables in the bottom of a large casserole with the fennel seeds, 1 tablespoon of the olive oil and 1 teaspoon of the paprika. Season well and stir
- Rub the remaining oil and paprika into the chicken along with some salt and pepper. Place the chicken on top of the vegetables and pour in the vinegar and white wine.
- Cook in the oven for 1 hour, covered, then remove the lid and cook for another 30 minutes to 1 hour to brown the chicken, depending on its size, ensure it is cooked through.
- Serve with rice or pasta or, for a full meal in one pot, add some peeled potato chunks with the veg in the pot before cooking.
Taken from Leon Book 2 by Henry Dimbleby and John Vincent. Published by Conran Octopus.
Comments
Do you want to comment on this article? You need to be signed in for this feature