Chicken in a Cauldron

This is an adaptation of a dish from Aragon, in Spain. It is very much a peasant dish. A cauldron would have hung over the fire in every cottage, gypsy encampment or shepherd’s hut and would have been the main cooking vessel in all these places. Aragon was historically not a rich province until King Ferdinand married Queen Isabella of Castille and merged the two areas, so this is an old recipe. It can also be made with lamb or pork.