Chicken, Fennel & Tomato Ragout
This hearty chicken and fennel ragout is a comforting and flavorful dish that is sure to satisfy your taste buds. Tender chicken pieces are cooked with fennel, potatoes, and roasted red peppers in a rich tomato-based sauce, creating a delicious and wholesome meal. The aromatic blend of garlic and fennel adds a depth of flavor, while the potatoes provide a satisfying balance to the dish. Serve this ragout with some crusty bread for a complete and cozy dinner experience.
— Constant Cookbook
Ingredients
- 1 large fennel bulb
- 1 tbsp olive oil
- 2 boneless skinless chicken , cut into chunks
- 1 garlic clove , chopped
- 200g new potatoes , cut into chunks
- 400g can chopped tomatoes
- 150ml chicken or vegetable stock
- 3 roasted red peppers in brine, from a jar or deli counter, chopped
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 351 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.43 milligram of sodium
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