Chicken, Fennel And Tomato Ragout Recipe

Name: Chicken, Fennel And Tomato Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.
2
Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
3
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.
4
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.
5
Stir in the roasted peppers and heat through.
6
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.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 8 ounces boneless skinless chicken breasts, cut into bite-sized chunks, salt and pepper, 1/4 teaspoon fennel seed, crushed, and more.

Yes, Chicken, Fennel And Tomato Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Fennel And Tomato Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions