Chicken, fennel & tomato ragout

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• Holly

  02 October 2008

  Holly rated and commented on this recipe

  

  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!

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• Belkey

  22 May 2009

  Belkey rated and commented on this recipe

  

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

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• Kally

  28 May 2009

  Kally commented on this recipe

  Loved it! The paprika was a nice addition too.

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• AliceS

  16 June 2009

  AliceS rated and commented on this recipe

  

  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.

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• Mrsnoonoo

  22 July 2009

  Mrsnoonoo rated and commented on this recipe

  

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

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• Mrsnoonoo

  10 August 2009

  Mrsnoonoo commented on this recipe

  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.

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• mysonjack666

  13 September 2009

  mysonjack666 commented on this recipe

  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)

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• MushyPeaBrain

  18 December 2009

  MushyPeaBrain rated and commented on this recipe

  

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

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• kcuttsuk

  03 January 2010

  kcuttsuk rated this recipe

  

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• Emma

  19 January 2010

  Emma rated this recipe

  

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• Anita

  20 May 2010

  Anita rated this recipe

  

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• Joanne Phillips

  01 June 2010

  Joanne Phillips rated this recipe

  

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• Little Chef Team

  13 June 2010

  Little Chef Team rated and commented on this recipe

  

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

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• Looq

  24 June 2010

  Looq rated and commented on this recipe

  

  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..

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• Nadz

  07 July 2010

  Nadz commented on this recipe

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

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• Tash

  17 July 2010

  Tash commented on this recipe

  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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• merulapie

  10 August 2010

  merulapie rated and commented on this recipe

  

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

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• Nicola

  06 January 2011

  Nicola commented on this recipe

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

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• cupcake

  13 January 2011

  cupcake rated and commented on this recipe

  

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

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• Becca

  05 February 2011

  Becca rated this recipe

  

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http://www.bbcgoodfood.com/recipes/4531/

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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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