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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!!

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cookingpompom October 01, 2013
Chicken, Fennel and Tomato Ragout