Chicken, fennel and tomato ragout

Chicken, fennel and tomato ragout

  • serves 2
  • Easy

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!



  • olive oil 1 tbsp
  • skinless chicken breasts 2, cut into chunks
  • fennel 1 large bulb, sliced and green tops reserved
  • garlic 1 clove, crushed
  • new potatoes 200g, cut into chunks
  • chopped tomatoes 400g can
  • chicken stock 150ml
  • whole roasted red peppers from a jar 3, chopped


  • 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.