大象传媒

Chicken fennel and tomato ragout

This is a tasty dish that has great nutritional value that can be cooked in 20-25 mins. It鈥檚 comfort food that is still seasonal but yet light at the same time. A lovely end of summer recipe that鈥檚 easy to do.

Serves up to 4 people.

Recipe:-

- 2 tbsp of British cold pressed rapeseed oil or olive oil
- 2 small red onions diced into half inch chunks
- 2 chicken breasts cut into chunks
- 3 garlic cloves chopped
- 1 large fennel bulb (I used 3/4 of it but if you want more intense flavour use the whole thing) , take out the core and tops of, slice into triangular chunks. Keep the top fronds for later.
- 1/2 Aubergine cut into 1 1/2 cm cubes
- 1/2 yellow courgette and 1/2 green courgette cut into half moon shapes
- 1/2 gel pot of chicken stock
- 1 1/2 tins of chopped tomatoes
- 2 large red / orange roasted peppers in brine from a jar chopped into chunks.
- Fennel fronds and chopped flat leaf parsley to finish .

Method:-

- I used a wok to cook this.
- Heat the oil and add the onions. Then add the chicken and stir for about 2 minutes and pop in the chopped garlic.
- Add in the fennel, stir until the chicken starts to brown and the fennel starts to glisten for a few minutes.
- Then add the chopped aubergine, courgettes and chicken stock and stir again so all coated.
- Put in the chopped tomatoes and simmer for about 15 minutes until all veg is cooked and the tomato juice has reduced slightly to a thicker sauce.
- Put in the chopped peppers, stir for a minute and finish with the fennel fronds and some chopped flat leaf parsley.
- Serve with some crusty bread to mop up all the juices.

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