Best 2 Chicken Fennel Tomato Ragout Recipes
Chicken fennel tomato ragout is a flavorful and versatile dish that can be enjoyed on any occasion. It is a slow-cooked dish that features tender chicken, fragrant fennel, sweet tomatoes, and a robust sauce. This hearty and delicious meal is a great way to use up leftover chicken and is a comforting dish for a chilly evening. With a few simple ingredients and easy-to-follow steps, you can create a delicious and satisfying meal that will be sure to impress your friends and family.
Here are our top 2 tried and tested recipes!
CHICKEN, FENNEL AND TOMATO RAGOUT
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
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.
CHICKEN, FENNEL & TOMATO RAGOUT
Steps:
- 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. 351 kcalories, protein 42g, carbohydrate 28g, fat 9 g, saturated fat 1g, fibre 6g, sugar 10g, salt 1.43g
Tips:
- Choose ripe, flavorful tomatoes. This will ensure that your ragout is packed with flavor.
- Don't be afraid to use a variety of herbs and spices. This will add depth and complexity to your dish.
- Cook the fennel until it is caramelized. This will bring out its natural sweetness and add a delicious flavor to the ragout.
- Simmer the ragout for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the ragout over pasta, rice, or polenta. You can also use it as a filling for tacos or burritos.
Conclusion:
Chicken fennel tomato ragout is a delicious and versatile dish that can be enjoyed all year round. It is easy to make and packed with flavor. Whether you are serving it over pasta, rice, or polenta, this ragout is sure to be a hit with your family and friends.
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