Recipes: Chicken, fennel & tomato ragout

Chicken, fennel & tomato ragout

This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time Prep 10 mins
Cook time Cook 25 mins

Low-fat

Counts as 4 of 5-a-day, good source of vitamin C

Method

  1. Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
  2. Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.

Per serving

351 kcalories, protein 42g, carbohydrate 28g, fat 9 g, saturated fat 1g, fibre 6g, sugar 10g, salt 1.43 g