Chicken with Fennel and Tomato Ragout

Serves 2

Preparation time: 15 mins

Cooking time 20 mins.



Ingredients:

1 large fennel bulb

1 tbsp olive oil

2 boneless, skinless chicken breasts, cut into chunks

1 garlic clove, crushed

200g/8oz new potatoes cut into chunks

400g can chopped tomatoes

150ml/¼pt chicken or vegetable stock

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

AND THIS IS WHAT YOU DO…

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.  Heat the oil in a pan, add the chicken,  fry quickly until lightly coloured. 

3.  Add the fennel and garlic, stir briefly until the fennel is glistening.

4.  Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 minutes until the potatoes are tender. Stir in the peppers and heat through. 

5.  Roughly chop the reserved fennel fronds, sprinkle over the ragout.

6.  Serve with crusty bread for mopping up the juices