Recipe by justcallmetoni
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.
Top Review by cookingpompom
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!!
- 9.85 ml olive oil
- 226.79 g boneless skinless chicken breasts, cut into bite-sized chunks
- salt and pepper
- 1.23 ml fennel seed, crushed
- 2.46 ml sweet paprika
- 1 large fennel bulb, preparation instructions below
- 1 garlic clove, chopped
- 59.14 ml yellow onion, chopped
- 255.14 g small red potatoes, cut into chunks
- 411.06 g canfire roasted diced tomatoes
- 158.51 ml fat free chicken broth or 158.51 ml vegetable broth
- 14.79 ml tomato paste
- 3 halves roasted red peppers, cut into large (1/2 inch)
Directions See How It's Made
- Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.
- Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
- 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.
- 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.
- Stir in the roasted peppers and heat through.
- 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.