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.
7th Dec, 2011
Really lovely recipe - we add a teaspoon of harissa paste and its amazing!
20th Aug, 2011
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.
26th Jul, 2011
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!
26th Jul, 2011
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!
6th Mar, 2011
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
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
10th Feb, 2011
Lost the flavour of the fennel somewhat!
13th Jan, 2011
I found this very tasty but needed cooking longer to thicken the sauce.
6th Jan, 2011
We really enjoyed this. Added some dried chillies and a little mango chutney - yum!
10th Aug, 2010
Lovely, nice way to try fennel for the first time.


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.