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

    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

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)

hollyemily's picture
2

A little too watery and needed extra smoked paprika, plus chicken breasts were a little tough. I would advise fennel is chopped very thinly also!

karentown's picture
3

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.

ahulme123's picture

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

nellyj's picture

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!

carolsmith's picture

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

jeanius's picture
4

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

krazylegs's picture

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!!

westies2's picture

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.

fluffyblueberry's picture
2

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

dylanski's picture
4

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!

heathereilbeck's picture
4

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!

trixietoes's picture
4

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.

kappelmc's picture
5

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

nikkismith1's picture

we enjoyed this and i will be doing it again

kerrieliz's picture
5

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

stacyg's picture
5

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!

lauraneil's picture
5

this was lovely a proper winter evening dish.

amy3122's picture

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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