Chicken, fennel & tomato ragout

2 servings 30-60 minutes 400 kcal or less chopped tomatoes fennel bulb mains new potato new potatoes ragout red peppers summer tomatoes

N/A

Source

Ingredients

1 large fennel bulb

1 tbsp olive oil

2 boneless skinless chicken, cut into chunks

1 garlic clove, chopped

200g new potato, cut into chunks

400g can of chopped tomato

150ml chicken or vegetable stock

3 roasted red peppers in brine, from a jar or deli counter, chopped

Method

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.

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.