I’m beginning to realise that having the entire morning off to work on my blog, create and attempt recipes and go to the gym is something I could quickly become accustomed to!
Fennel can be quite an usual ingredient for those not used to it, however the aniseed flavour works very well with the tomatoey sauce. It is usually available between June and September, however many international food stores will stock it all year round.
I would certainly encourage you to give this Chicken, Fennel & Tomato Ragu a try and if you want a vegetarian alternative, substitute the chicken thighs and chicken stock, for sweet potatoes, courgettes & butternut squash (+ vegetable stock). If only my Food Technology teacher could see me now!
1 x Large Fennel Bulb
1tbsp x Olive Oil
3 x Boneless Chicken Thighs (per person, cut into 3)
1 x Garlic Clove (peeled and sliced)
100g x New Potatoes (cut into chunks)
400g x Can Cherry Tomatoes (buy the best you can afford!
150ml x Chicken Stock
5x Roasted Red Peppers (from jar)
Salt & Freshly Ground Pepper
Serve with Mixed Potato Mash
Cut off the green tops from the fennel bulb and reserve for later.
Halve, quarter and slice lengthways the fennel bulb (cut out the core).
Heat the oil in a casserole pan (that has a lid) and, once hot enough, add the chicken until lightly coloured on each side.
Add the fennel and garlic for a few minutes, then add the tomatoes, chicken stock, roasted peppers and season with salt and freshly ground pepper. Bring to the boil.
Reduce the heat, cover and simmer for 20 minutes.
After the time is up, remove the lid and increase the heat to allow the sauce to reduce.
Finely chop the reserved fennel and add to the pan.
Once you’ve got a sauce-like consistency the ragu will be ready, enjoy!