Chicken, Fennel and Tomato Ragout

Recipe by justcallmetoni
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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