Spanish Pot Roast

Warm and spicy.

Recipe authors: Henry Dimbleby & John Vincent
Leon 2
Photography by Georgia Glynn Smith

Reproduced courtesy of Conran Octopus Ltd


Category:  Main Course  - 


For 4 people


  • 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, 1.5–2 kg in weight
  • 2 tablespoons sherry vinegar
  • 250 ml white wine
  • salt and freshly ground black pepper

Spanish Pot Roast Directions

  1. Heat the oven to 190°C/375ºF/gas mark 5.
  2. Quarter the onions (no need to peel them). Cut the 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 and, depending on its size, ensure it is cooked through.
    • Add some peeled potato chunks to the pot for a full meal in one pot.
    • Otherwise serve with rice or pasta.
    • If you like a bit of spice use hot paprika in place of the sweet stuff.
    • Great with some added chunks of chorizo mixed in with the vegetables.