CHICKEN, FENNEL & TOMATO RAGOUT

Chicken, fennel & tomato ragout image

This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

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Ingredients

1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken, cut into chunks
1 garlic clove, chopped
200g new potato, cut into chunks
400g can of chopped tomato
150ml chicken or vegetable stock
3 roasted red peppers in brine, from a jar or deli counter, chopped

Steps:

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.

Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium