Chicken, fennel & tomato ragout

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Results 41-60

• Re Morrill

  10 February 2011

  Re Morrill rated and commented on this recipe

  

  Lost the flavour of the fennel somewhat!

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• wakey wildcat

  13 February 2011

  wakey wildcat commented on this recipe

  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

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• Foxyred

  06 March 2011

  Foxyred rated and commented on this recipe

  

  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.

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• Lucyn

  11 July 2011

  Lucyn rated this recipe

  

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• Abilicious

  26 July 2011

  Abilicious rated and commented on this recipe

  

  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!

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• Abilicious

  26 July 2011

  Abilicious commented on this recipe

  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!

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• imvix

  20 August 2011

  imvix rated and commented on this recipe

  

  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.

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• yougotkegged

  07 December 2011

  yougotkegged rated and commented on this recipe

  

  Really lovely recipe - we add a teaspoon of harissa paste and its amazing!

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• Erin

  23 January 2012

  Erin rated and commented on this recipe

  

  I doubled this recipe even though there's only 2 of us, so that I could have leftovers during the week. This made a very generous 4 bowls of loveliness! Like some others, I added smoked paprika and I'm glad I did because it brought the dish alive with some heat and smokiness. It was lovely to have fennel for a change, I must remember to use it more often!

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• Lizi1

  06 February 2012

  Lizi1 commented on this recipe

  Really tasty and easy recipe. I didn't add paprika and it still tasted very good. I used a fresh red pepper cut into strips which I saute with the onion. I also par-boiled the potatoes for 5 mins before cutting them up.

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• SuffolkSally

  08 February 2012

  SuffolkSally rated and commented on this recipe

  

  I varied this a bit; used fresh plum tomatoes softened with a chopped onion instead of tinned, added cubes of peeled butternut squash, and for spicing added tomato paste, and a pinch each of chilli, cumin, ras el hanout and smoked paprika. I found I needed to cook for half an hour (used the oven at 180). Delicious result! I'd halved the quantities as cooking for myself, but with my additions and sides of steamed broccoli and cous cous it was a hearty meal and there's enough ragout to feed me tomorrow too. I'd echo the comment of another reviewer that you pretty much lose the fennel and another time I might just leave it out, but for those who may be cautious of fennel and want an easy introduction this is a good recipe. Plus it's another count to your five a day!

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• carolj

  28 March 2012

  carolj commented on this recipe

  used sweet potato and passata, gorgeous!!!

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• Sandra

  06 May 2012

  Sandra commented on this recipe

  Wonderful, tasty, healthy, filling! We make this over and over again:)

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• orangeblossom

  28 June 2012

  orangeblossom rated and commented on this recipe

  

  Cooked this last night and t'other half and the kids loved it! Very hard to find recipes that everyone will enjoy but this was fab. I doubled the quantities (to serve 4) except the amount of fennel and I used boneless, skinless thigh pieces. :)

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• Grace

  23 July 2012

  Grace rated and commented on this recipe

  

  Tasty and very filling. Added smoked paprika and a few extra peppers. Took longer than expected to get the potatoes to soften.

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• Steph

  27 August 2012

  Steph rated and commented on this recipe

  

  Tasty and filling

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• Kathyb

  04 November 2012

  Kathyb rated this recipe

  

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• Kathyb

  27 November 2012

  Kathyb rated this recipe

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• Alexandra_L

  29 November 2012

  Alexandra_L rated and commented on this recipe

  

  Absolutely gorgeous! Only thing I would say is that you need to leave a little longer time for cooking in order to reduce the sauce a bit, otherwise it is a little watery. Reheats really nicely too!

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• caroline

  18 January 2013

  caroline rated and commented on this recipe

  

  I have made this many times now, and always add a tablespoon of Ras-al-hanout. We love it served with couscous. I make it in my slow cooker and add a little flour to help thicken the sauce. It works really well, though the potatos need to be in smaller chunks to cook through.

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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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