Food Thursday - chicken fennel and tomato ragout

Available for over a year

Chicken fennel and tomato ragout This is a tasty dish that has great nutritional value that can be cooked in 20-25 mins. It’s comfort food that is still seasonal but yet light at the same time. A lovely end of summer recipe that’s 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.