Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

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(55 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
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  • 1 large fennel bulb
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 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.

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Comments, questions and tips

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3rd Mar, 2018
I usually do this with pasta instead of potatoes, which makes the cooking times work, so long as you add a little extra water (not too much, I've made that mistake before!)
23rd Feb, 2018
Delicious. Added chilli and extra cumin seeds to give it more heat. Served with sag aloo, recipe also from this site. Will definitely make again.
26th Oct, 2017
This was delicious, but the potatoes do need to be par-boiled or they will not cook in the allotted time. Added chipotle to give a smoke taste. Will definitely make again
21st Aug, 2015
Enjoyed cooking this recipe & the outcome was delicious with great comments from my husband. I had cooked with fennel before & really love the flavour it brings to food. This dish was no exception it complimented it perfectly. Will use this recipe again, so thank you for sharing it.
29th Apr, 2015
Tried this today for first time and what a pleasure it was! Took the advice from other comments and added ras el hanout and dried chilli flakes to taste. My husband loved it and described it as 'wonderful' so I will be making it again soon. Served with boiled rice and crusty bread. So simple to make but does take a little longer to make than described in the recipe.
10th Apr, 2014
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.
1st Dec, 2013
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.
7th Aug, 2013
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
29th Jul, 2013
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 :)
23rd Apr, 2013
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


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