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Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

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(46 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

  • 1 large 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

    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

    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

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Method

  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)

vcrmchl's picture
5

Delicious! Needs a lot longer for the potatoes to get tender (and I cut them into very small pieces), but otherwise perfect. I added smoked paprika as suggested by some others, plus a little bit of fresh basil. Ate it without an accompaniment but topped with a little bit of parmesan. Would definitely make again.

azoulayz's picture
4

Just up my street! First time use of fennel and loved it! Changed the roasted red peppers for pepper dews and gave it a peppery-zingy twist! Took a bit longer for the potatoes to soften but well worth the wait!

azoulayz's picture
4

Just my thing - first time cooking with fennel and LOVED it! YumYum... My potatoes took a while longer to cook than the recipe states but it was worth the wait! Oh and didn't have roasted red pepper in brine so I used Pepperdews in Brine which gave a zingy-hot twist! Will definately be doing this again!

foxyred's picture
5

Easy to make recipe for when your short of time in the busy evenings after work. I also added black olives and smoked paprika which worked well.

wakeywildcats's picture

I cooked this last night and it was delicious. Used three fresh peppers,maybe a little too hot, will definately cook again but with only one pepper

irenemorrill's picture
2

Lost the flavour of the fennel somewhat!

rachel8084's picture
4

I found this very tasty but needed cooking longer to thicken the sauce.

nicolad's picture

We really enjoyed this. Added some dried chillies and a little mango chutney - yum!

merulapie's picture
3

Lovely, nice way to try fennel for the first time.

rednat3's picture

Don't know about weight in kg but I always use two large chicken breasts and it makes enough for 2 good portions plus some for my lunch the next day! 6 large boneless thighs do just as well.

trentpark's picture

This looks like a great recipe - but can someone advise how much chicken I should be using (approximately in kg) please!?

lukequigley's picture
4

Added the chilli and paprika as others had suggested. Also removed the new potatoes and reduced cooking time by ten minutes so I could have it with a jacket potato..

aibamyu's picture
5

I couldn't find fennel bulb, so I used onion instead. But it's still good! Awesome recipe~

amcoop's picture
5

Delicious, simple and low fat. Perfect mid-week meal!!

mysonjack666's picture

This was really yummy - doubled the quantities and added paprika, chilli flakes, tomato purée and red wine. I also added some penne pasta at the same time as the potatoes for a really filling one
pot meal and it worked perfectly!! Would reccommend as so quick and easy to make and very tasty!! I feel it would have been far too bland though if not for the other ingredients I added!! :0)

mrsnoonoo's picture
3

I would like to amend my first comment. I had some left over and froze it. On heating it up found the flavours to be better. I will make this again and will keep and reheat the next day.

mrsnoonoo's picture
3

Felt it lacked something. I added paprika, a little extra garlic. I might try again and add some other bits to it.

alice_stainer's picture
5

This has become one of my favourite mid-week meals as it is so easy, flavoursome, wholesome, and great heated up the next day. I particularly enjoy the fact that there are no onions to chop, as I am absurdly sensitive to them! I usually add some tomato puree and a slug or two of wine (either colour) to intensify the sauce. It is also nice with marinated/roasted artichoke hearts instead of peppers, I picked up the wrong jar in the shop but it was just as good! Paprika is a good idea, must try that next time.

kallyw's picture

Loved it! The paprika was a nice addition too.

eleanormayo's picture
4

Have does this a couple of times now, whilst it is not the most elegant looking meal, it tastes great!

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