Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

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

Prep: 10 mins Cook: 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 peppers in brine, from a jar or deli counter, chopped


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Nov, 2013
how long do you cook it in the slow cooker for?
29th Nov, 2012
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!
27th Aug, 2012
Tasty and filling
23rd Jul, 2012
Tasty and very filling. Added smoked paprika and a few extra peppers. Took longer than expected to get the potatoes to soften.
28th Jun, 2012
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. :)
6th May, 2012
Wonderful, tasty, healthy, filling! We make this over and over again:)
28th Mar, 2012
used sweet potato and passata, gorgeous!!!
8th Feb, 2012
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!
6th Feb, 2012
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.
23rd Jan, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.