Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
351
protein
42g
carbs
28g
fat
9g
saturates
1g
fibre
6g
sugar
10g
salt
1.43g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, July 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ljhorrey's picture

First time I've had fennel, delicious. Followed others comments and par boiled the potatoes before hand and added Ras-El-Hanout. Chicken was lovely and moist. There was more than enough for two, froze the extra portion.

whats4t's picture

I use chicken thighs for this dish. . .potatoes do need longer to cook so thighs are a better option because breast meat will dry out if cooked any longer than time stated in fact I never use chicken breast in these type of recipes thigh meat is moister and more tastier.

gill_david's picture

Agree with other posts that this one is a 'keeper'. It even passed the awkward, fussy, semi- vegetarian (when it suits her) daughter test; she wolfed the whole lot down. I added ras-al-hanout & paprika as advised and let it simmer for over an hour so the potatoes were cooked through. Served with crusty bread. Yum

ilovecatman's picture

Really quick and easy to make! I've never cooked with fennel before but will do from now on. Potato's do need longer to cook than stated. I'm veggie and always have leftover Quorn from Sunday, this is going in my Monday meals from now on :)

mikmahoney's picture

this seems to me to be a variation on a basic provencal.didn't have peppers so sweated medium onion as i do for a provencal. Nice variation using fennel,may add paprika next time.
Small gripes.
Where do i find two boneless skinned chickens for this recipe !!! and if you can simmer even new potatoes to soft in 20 min you'r a better man than i gunga din

7daycicada's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Added some paprika, but followed the rest of the recipe. Delicious. Might try sweet potato next time.

cebbage's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

v.ham's picture

how long do you cook it in the slow cooker for?

u05laual0's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

stufft's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty and filling

grmaso38's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

orange_blossom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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. :)

Asanonas's picture

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

caroljefferson's picture

used sweet potato and passata, gorgeous!!!

suffolksally's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

lizi123's picture

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.

erinkirby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

yougotkegged's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

vcrmchl's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips