- 1 large fennel bulb
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1 tbsp olive oil
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 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
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.
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.