Chicken, fennel and tomato ragout
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 1 tbsp olive oil
- 2 skinless chicken breasts, cut into chunks
- 1 large bulb fennel, sliced and green tops reserved
- 1 clove garlic, crushed
- 200g new potatoes, cut into chunks
- 400g can chopped tomatoes
- 150ml chicken stock
- from a jar 3 whole roasted red peppers, chopped
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.
