Best 2 Chicken Fennel Tomato Ragout Recipes

Indulge in a symphony of flavors with our tantalizing Chicken Fennel Tomato Ragout, a culinary masterpiece that combines the savory richness of chicken with the aromatic essence of fennel and the vibrant tang of tomatoes. Embark on a culinary journey through three delectable variations of this classic ragout: the original version, a zesty lemon-herb rendition, and a luscious white wine-infused creation. Each recipe promises a unique flavor profile, catering to diverse palates and preferences. Discover the perfect harmony of flavors in our Chicken Fennel Tomato Ragout, guaranteed to tantalize your taste buds and leave you craving more.

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CHICKEN, FENNEL AND TOMATO RAGOUT

Chicken, Fennel and Tomato Ragout image

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

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)

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

CHICKEN, FENNEL & TOMATO RAGOUT image

Categories Chicken Low Cal

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken (cut into chunks)
1 garlic clove (chopped)
200g new potatoes (cut into chunks)
400g can chopped tomatoes
150ml chicken or vegetable stock
3 roasted red peppers in brine (from a jar or deli counter, chopped)

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 the Right Chicken: Opt for bone-in, skin-on chicken thighs or breasts for maximum flavor and moisture.
Brown the Chicken Well: Searing the chicken in a hot skillet creates a flavorful crust and helps lock in the juices.
Use a Variety of Vegetables: Fennel, tomatoes, and onions provide a colorful and flavorful base for the ragout. You can also add other vegetables like zucchini, bell peppers, or mushrooms.
Season Generously: Don't be shy with the herbs and spices. A combination of thyme, rosemary, garlic, and paprika adds depth of flavor to the dish.
Simmer Gently: Bring the ragout to a simmer and then reduce the heat to low. This allows the flavors to meld and the chicken to cook through without overcooking.
Serve with a Side: Chicken fennel tomato ragout pairs well with a variety of sides such as mashed potatoes, rice, or pasta.

Conclusion:

Chicken fennel tomato ragout is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful vegetables, and rich sauce makes this dish a hit with the whole family. With a few simple tips and a little bit of time, you can create a restaurant-quality ragout that will impress your friends and family. So next time you're looking for a comforting and satisfying meal, give chicken fennel tomato ragout a try!

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