Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

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(46 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal351
  • fat9g
  • saturates1g
  • carbs28g
  • sugars10g
  • fibre6g
  • protein42g
  • salt1.43g
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  • 1 large fennel bulb
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 boneless skinless chicken, cut into chunks
  • 1 garlic clove, chopped
  • 200g new potato, cut into chunks
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 400g can chopped tomato
  • 150ml chicken or vegetable stock
  • 3 roasted red pepper in brine, from a jar or deli counter, chopped


  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.

  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.

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Comments (59)

animals's picture

Enjoyed cooking this recipe & the outcome was delicious with great comments from my husband. I had cooked with fennel before & really love the flavour it brings to food. This dish was no exception it complimented it perfectly. Will use this recipe again, so thank you for sharing it.

dwatson27's picture

Tried this today for first time and what a pleasure it was! Took the advice from other comments and added ras el hanout and dried chilli flakes to taste. My husband loved it and described it as 'wonderful' so I will be making it again soon. Served with boiled rice and crusty bread. So simple to make but does take a little longer to make than described in the recipe.

ljhorrey's picture

First time I've had fennel, delicious. Followed others comments and par boiled the potatoes before hand and added Ras-El-Hanout. Chicken was lovely and moist. There was more than enough for two, froze the extra portion.

whats4t's picture

I use chicken thighs for this dish. . .potatoes do need longer to cook so thighs are a better option because breast meat will dry out if cooked any longer than time stated in fact I never use chicken breast in these type of recipes thigh meat is moister and more tastier.

gill_david's picture

Agree with other posts that this one is a 'keeper'. It even passed the awkward, fussy, semi- vegetarian (when it suits her) daughter test; she wolfed the whole lot down. I added ras-al-hanout & paprika as advised and let it simmer for over an hour so the potatoes were cooked through. Served with crusty bread. Yum

ilovecatman's picture

Really quick and easy to make! I've never cooked with fennel before but will do from now on. Potato's do need longer to cook than stated. I'm veggie and always have leftover Quorn from Sunday, this is going in my Monday meals from now on :)

mikmahoney's picture

this seems to me to be a variation on a basic provencal.didn't have peppers so sweated medium onion as i do for a provencal. Nice variation using fennel,may add paprika next time.
Small gripes.
Where do i find two boneless skinned chickens for this recipe !!! and if you can simmer even new potatoes to soft in 20 min you'r a better man than i gunga din

7daycicada's picture

Added some paprika, but followed the rest of the recipe. Delicious. Might try sweet potato next time.

CaroE's picture

I have made this many times now, and always add a tablespoon of Ras-al-hanout. We love it served with couscous. I make it in my slow cooker and add a little flour to help thicken the sauce. It works really well, though the potatos need to be in smaller chunks to cook through.

v.ham's picture

how long do you cook it in the slow cooker for?

u05laual0's picture

Absolutely gorgeous! Only thing I would say is that you need to leave a little longer time for cooking in order to reduce the sauce a bit, otherwise it is a little watery. Reheats really nicely too!

stufft's picture

Tasty and filling

grmaso38's picture

Tasty and very filling. Added smoked paprika and a few extra peppers. Took longer than expected to get the potatoes to soften.

orange_blossom's picture

Cooked this last night and t'other half and the kids loved it! Very hard to find recipes that everyone will enjoy but this was fab. I doubled the quantities (to serve 4) except the amount of fennel and I used boneless, skinless thigh pieces. :)

Asanonas's picture

Wonderful, tasty, healthy, filling! We make this over and over again:)

caroljefferson's picture

used sweet potato and passata, gorgeous!!!

suffolksally's picture

I varied this a bit; used fresh plum tomatoes softened with a chopped onion instead of tinned, added cubes of peeled butternut squash, and for spicing added tomato paste, and a pinch each of chilli, cumin, ras el hanout and smoked paprika. I found I needed to cook for half an hour (used the oven at 180). Delicious result!

I'd halved the quantities as cooking for myself, but with my additions and sides of steamed broccoli and cous cous it was a hearty meal and there's enough ragout to feed me tomorrow too. I'd echo the comment of another reviewer that you pretty much lose the fennel and another time I might just leave it out, but for those who may be cautious of fennel and want an easy introduction this is a good recipe. Plus it's another count to your five a day!

lizi123's picture

Really tasty and easy recipe. I didn't add paprika and it still tasted
very good. I used a fresh red pepper cut into strips which I
saute with the onion. I also par-boiled the potatoes for 5 mins
before cutting them up.

erinkirby's picture

I doubled this recipe even though there's only 2 of us, so that I could have leftovers during the week. This made a very generous 4 bowls of loveliness! Like some others, I added smoked paprika and I'm glad I did because it brought the dish alive with some heat and smokiness. It was lovely to have fennel for a change, I must remember to use it more often!

yougotkegged's picture

Really lovely recipe - we add a teaspoon of harissa paste and its amazing!


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