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    You are in: Home / Recipes / Chicken, Fennel and Tomato Ragout Recipe
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    Chicken, Fennel and Tomato Ragout

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    justcallmetoni's Note:

    Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each.

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    Units: US | Metric


    1. 1
      Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.
    2. 2
      Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
    3. 3
      Heat the oil in a large non-stick skillet, add the chicken, then fry quickly until lightly opaque and browned for about 2 minutes. (Note the chicken will not be cooked through.) Add the fennel, onions and garlic, then stir briefly until the fennel has a bit of color - as much from cooking as from taking on the spices from the chicken bites.
    4. 4
      Add in the potatoes, diced roasted tomatoes, broth and a tomato paste, and bring to the boil. Cover and simmer for 15 20 minutes until the potatoes are tender to the fork but not breaking apart.
    5. 5
      Stir in the roasted peppers and heat through.
    6. 6
      Roughly chop the reserved fennel fronds, about 1 tablespoon or so, then sprinkle over the ragout. Serve in shallow bowls or plates with high lips along with crusty bread for mopping up the juices.

    Ratings & Reviews:

    • on October 01, 2013


      This was great! I tripled the recipe for our family of 6 (I have left overs for another 3 serves). Fennel is in season here at the moment, I used chicken legs (they were on sale) and started the meal in a heavy based pot (and finished it in the oven for an hour). I couldn't find fire roasted tomatoes, so I used regular chopped canned tomatoes and added extra smokey paprika to make up for the smokey fired flavour. I served this with white rice and it was delicious. Thanks for posting Toni!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken, Fennel and Tomato Ragout

    Serving Size: 1 (685 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 377.3
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 1.1 g
    Cholesterol 65.7 mg
    Sodium 822.7 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 10.6 g
    Sugars 10.6 g
    Protein 32.9 g

    The following items or measurements are not included:

    roasted red peppers

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