Chicken, fennel and tomato ragout
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 tbsp olive oil
- 2 skinless chicken breastscut into chunks
- 1 large bulb fennelsliced and green tops reserved
- 1 clove garliccrushed
- 200g new potatoescut into chunks
- 400g can chopped tomatoes
- 150ml chicken stock
- from a jar 3 whole roasted red pepperschopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
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.
step 2
Stir in the peppers to heat through, then scatter over the reserved fennel tops and serve with crusty bread.
