Photo: Lily Banse
Spanish chicken pot roast recipe
11 ingredients
15 min + 2 hr
4 people
openrecipes
Henry Dimbleby, co-founder of Leon restaurants, creates a simple yet satisfyingly warm and spicy chicken pot roast
Estimated Nutrition (whole recipe, rough)
440
Calories
35g
Protein
18g
Fat
31g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 white wine
- ml Pinch of sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes