Chicken Fennel Tomato Ragout Recipes

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CHICKEN, FENNEL & TOMATO RAGOUT



Chicken, fennel & tomato ragout image

This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium

CHICKEN, FENNEL AND TOMATO RAGOUT



Chicken, fennel and tomato ragout image

This is an easy one-pot supper made with chicken breasts, fennel, a tin of tomatoes and a jar of roasted red peppers. The added new potatoes means this is a meal in one - no need to cook anything else!

Provided by olivemagazine

Time 40m

Yield serves 2

Number Of Ingredients 8

1 tbsp olive oil
2 skinless chicken breasts, cut into chunks
1 large bulb fennel, sliced and green tops reserved
1 clove garlic, crushed
200g new potatoes, cut into chunks
400g can chopped tomatoes
150ml chicken stock
from a jar 3 whole roasted red peppers, chopped

Steps:

  • Heat the oil in a pan, add the chicken and fry until browned. Stir in the fennel and garlic for a few minutes. Tip in the potatoes, tomatoes, stock and some seasoning, and bring to the boil. Cover and simmer for 20 minutes until potatoes are tender.
  • Stir in the peppers to heat through, then scatter over the reserved fennel tops and serve with crusty bread.

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

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

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

CHICKEN WITH CHICKPEA AND TOMATO RAGU



Chicken with Chickpea and Tomato Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired

Steps:

  • Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

CHICKEN RAGù WITH FENNEL



Chicken Ragù With Fennel image

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.

Provided by Kim Severson

Categories     dinner, poultry, sauces and gravies, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

Steps:

  • Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
  • Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
  • Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
  • Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
  • Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
  • Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
  • Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
  • If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
  • Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
  • Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
  • Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Steps:

  • Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN WITH FENNEL AND TOMATO



Chicken with Fennel and Tomato image

The chicken in this recipe steams on top of the vegetables as they cook on the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

6 plum tomatoes, (about 1 pound), cored and cut in 3/4-inch pieces
2 fennel bulbs, (10 to 12 ounces each), halved, cored, and thinly sliced crosswise, fronds reserved
1/2 cup dry white wine
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (about 8 ounces each)

Steps:

  • In a large, deep skillet, combine tomatoes, fennel, and wine; season with salt and pepper. Arrange chicken breasts in a single layer on top of vegetables, allowing as much space between pieces as possible; season with salt and pepper.
  • Bring mixture to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is opaque throughout, 15 to 20 minutes.
  • Slice chicken breasts, and serve on top of vegetable mixture; garnish with reserved fennel fronds.
  • To slice fennel, remove stalks and fronds. Halve bulb lengthwise through the root. Cut out tough part of core from each half, and discard. Thinly slice crosswise (for most tender pieces).

Nutrition Facts : Calories 323 g, Fat 3 g, Protein 54 g

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