Chicken Fennel Tomato Ragout Recipes

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CHICKEN, FENNEL AND TOMATO RAGOUT



Chicken, fennel and tomato ragout image

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!

Provided by olivemagazine

Time 40m

Yield serves 2

Number Of Ingredients 8

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

Steps:

  • 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.
  • Stir in the peppers to heat through, then scatter over the reserved fennel tops and serve with crusty bread.

CHICKEN, FENNEL AND TOMATO RAGOUT



Chicken, Fennel and Tomato Ragout image

Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each.

Provided by justcallmetoni

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
8 ounces boneless skinless chicken breasts, cut into bite-sized chunks
salt and pepper
1/4 teaspoon fennel seed, crushed
1/2 teaspoon sweet paprika
1 large fennel bulb, preparation instructions below
1 garlic clove, chopped
1/4 cup yellow onion, chopped
9 ounces small red potatoes, cut into chunks
1 (14 1/2 ounce) can fire roasted diced tomatoes
2/3 cup fat free chicken broth or 2/3 cup vegetable broth
1 tablespoon tomato paste
3 halves roasted red peppers, cut into large (1/2 inch)

Steps:

  • 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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