Chicken, Fennel And Tomato Ragout

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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 prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
• 3 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.
• 4 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.
• 5 stir in the roasted peppers and heat through.
• 6 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.