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Chicken, fennel and tomato ragout
Published: March 25, 2015 at 4:07 PM
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serves 2
Easy
Total time: 40 mins
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This is an easy one-pot supper made with chicken breasts, fennel, a tin of tomatoes and a jar of roasted red peppers. The added new potatoes means this is a meal in one – no need to cook anything else!
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Ingredients
Nutrition
-
1 tbsp olive oil
-
2 skinless chicken breasts
cut into chunks
-
1 large bulb fennel
sliced and green tops reserved
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1 clove garlic
crushed
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200g new potatoes
cut into chunks
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400g can chopped tomatoes
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150ml chicken stock
-
from a jar 3 whole roasted red peppers
chopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Method
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step 1
Heat the oil in a pan, add the chicken and fry until browned. Stir in the fennel and garlic for a few minutes. Tip in the potatoes, tomatoes, stock and some seasoning, and bring to the boil. Cover and simmer for 20 minutes until potatoes are tender.
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step 2
Stir in the peppers to heat through, then scatter over the reserved fennel tops and serve with crusty bread.
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