Chicken ragout

350 Calories

per portion - serves 2

This wonderful stew is great for cold winter nights. Also goes well with couscous and pasta if you want to add substance for non-fasters!


  • 1 large fennel bulb, trimmed and chopped into slices
  • 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, chopped


Fry the chicken for 5 minutes before adding the fennel and garlic. Cook for two minutes more. Then add the potatoes, tomatoes and stock, and bring to the boil. Cover and leave to simmer for 20 minutes until the potatoes are tender. Add the peppers, and cook for 5 minutes, before serving.