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, questions and tips

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vcrmchl
20th Aug, 2011
5.05
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
26th Jul, 2011
4.05
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
26th Jul, 2011
4.05
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
6th Mar, 2011
5.05
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
wakeywildcats
13th Feb, 2011
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
10th Feb, 2011
2.05
Lost the flavour of the fennel somewhat!
rachel8084
13th Jan, 2011
4.05
I found this very tasty but needed cooking longer to thicken the sauce.
nicolad
6th Jan, 2011
We really enjoyed this. Added some dried chillies and a little mango chutney - yum!
merulapie
10th Aug, 2010
3.05
Lovely, nice way to try fennel for the first time.
rednat3
17th Jul, 2010
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.

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