Name: Chicken, fennel & tomato ragout
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 large fennel bulb; 1 tbsp olive oil; 2 boneless skinless chicken cut into chunks; 1 garlic clove chopped; 200g new potato cut into chunks; 400g can of chopped tomato; 150ml chicken or vegetable stock; 3 roasted red peppers in brine from a jar or deli counter, chopped

Home
Recipes
Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

Good Food team

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.1 out of 5.63 ratingsRate

loading...

This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Broken biscotti ice cream with hot mocha

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken

cut into chunks
1 garlic clove

chopped
200g new potato

cut into chunks
400g can of chopped tomato
150ml chicken or vegetable stock
3 roasted red peppers in brine

from a jar or deli counter, chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal351
fat9g
saturates1g
carbs28g
sugars10g
fibre6g
protein42g
salt1.43g

low

Method

step 1

Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
step 2

Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.1 out of 5.63 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now