Chicken, fennel & tomato ragout

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• sandra

  02 November 2007

  sandra commented on this recipe

  I added a little smoked praprika and a tin of cannellini. It is a real favourite and I have passed it on to my friends. One friend cooked and froze it which was reported as very successful. Another triumph for good food !! Sandra

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• laura

  09 November 2007

  laura rated and commented on this recipe

  

  this was lovely a proper winter evening dish.

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• Beth

  09 November 2007

  Beth rated this recipe

  

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• Stacy Gouhar

  14 December 2007

  Stacy Gouhar rated and commented on this recipe

  

  Love this recipe. Didn't use the 3 roasted red peppers from a jar, instead I cut up a fresh red pepper and cooked this with the chicken. Real winter food! Will be passing on this recipe!

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• Kerrieliz

  28 January 2008

  Kerrieliz rated and commented on this recipe

  

  Delicious and very easy to make. We'll definitely be making this one again.

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• nikki

  15 February 2008

  nikki commented on this recipe

  we enjoyed this and i will be doing it again

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• QitchenQueen

  25 February 2008

  QitchenQueen rated and commented on this recipe

  

  Delicious and easy with unique flavouring. Added paprika does make a difference!

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• trixie

  18 March 2008

  trixie rated and commented on this recipe

  

  having never tried fennel I needed a recipe to try it out and used this. I pleased to say it was lovely, so both the Ragu and fennel will be on future menu's. Will try with Paprika next time.

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• Heather

  29 March 2008

  Heather rated and commented on this recipe

  

  Made this last night for my friend and me. Really easy to get stuck into this dish with lots of fresh bread, a good gossip and too many glasses of white wine!

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• recipes

  18 April 2008

  recipes rated and commented on this recipe

  

  Very nice, definitely worked well with crusty bread and butter. Would also probably work using pork instead ofchicken. My husband, having declared that he didn't like fennel two nights earlier, asked for seconds of the sauce as he particularly liked the onions!

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• fluffyblueberry

  24 April 2008

  fluffyblueberry rated and commented on this recipe

  

  This was just ok. I didn't particularly think the fennel was a welcome addition either.

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• Coral

  25 April 2008

  Coral commented on this recipe

  I made this last night. The fennel bulb was in my veggie box so I came to this site for ideas on what to cook with it. I got everything ready before I went to work and so it was very easy to put together when I got home. I used a fresh pepper and peeled potatoes and added a few black olives. I forgot to put the paprika in, but will make it again and try to remember to add it. I think it would work well with fish. I shall definitely make it again.

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• lexi

  29 April 2008

  lexi commented on this recipe

  Full of flavour for such a low fat meal with only a few ingredients. I doubled the recipe as there were 2 adults a teenager and a 3 year old eating, expected the teenager to complain about the fennel so didnt let him taste it raw (which I love!) and he thought it was cabbage. I didnt double the fennel as the bulb I had was huge yet there is still enough left for hubby to take to work today for pack up. I added paprika too so wasnt surprised to see others had, also didnt have two tins of toms so used one carton of passata and one tin of toms and some tomato puree to thicken it up. This will be added to the family favourites!!

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• Jean

  22 June 2008

  Jean rated and commented on this recipe

  

  I started this off as the recipe then threw it into the slow cooker, went to the put and it was ready when we got home. Tasty, but not my top ten of meals. In the top twenty though. Would try again for simplicity

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• Carol Smith

  16 July 2008

  Carol Smith commented on this recipe

  added Bart ras al hanout spice mix to this it was fantastic

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• nellyj

  22 August 2008

  nellyj commented on this recipe

  After recovering from my initial horror at the fennel in my veg box, I found this recipe and was surprised by how nice it was ! The fennel was subtle and the chicken (I used skinless boned thighs) and potatoes were tender, although next time may add a little chilli for a kick. Will definatley not be so scared of fennel next time I get one!

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• JanetHannam

  28 August 2008

  JanetHannam rated and commented on this recipe

  

  Great

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• Alison

  29 September 2008

  Alison commented on this recipe

  I added a little more garlic, some hot pepper flakes and grated orange rind - really fabulous. This is now a family classic.

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• Karen

  30 September 2008

  Karen rated and commented on this recipe

  

  Quite nice but it didnt have the wow factor for me. I added paprika to try and give it something extra but it was just ok for me.

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Ingredients

• 1 large fennel bulb
• 1 tbsp olive oil
• 2 boneless skinless chicken , cut into chunks
• 1 garlic clove , chopped
• 200g new potatoes , cut into chunks
• 400g can chopped tomatoes
• 150ml chicken or vegetable stock
• 3 roasted red peppers in brine, from a jar or deli counter, chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat

Counts as 4 of 5-a-day, good source of vitamin C

Ingredients

• 1 large fennel bulb
• 1 tbsp olive oil
• 2 boneless skinless chicken , cut into chunks
• 1 garlic clove , chopped
• 200g new potatoes , cut into chunks
• 400g can chopped tomatoes
• 150ml chicken or vegetable stock
• 3 roasted red peppers in brine, from a jar or deli counter, chopped

Per serving

351 kcalories, protein 42g, carbohydrate 28g, fat 9 g, saturated fat 1g, fibre 6g, sugar 10g, salt 1.43 g

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