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Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

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Rating: 4 out of 5.56 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal351
fat9g
saturates1g
carbs28g
sugars10g
fibre6g
protein42g
low insalt1.43g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

Rating: 4 out of 5.56 ratings
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