Chicken, fennel and potato ragout is kind of oven baked chicken in vegetables which is really easy to prepare and tastes delicious. It is light dish, full of vitamines from vegetables. I hope you like it as much as I do...
Prep Time: 10 minutes
Cook Time: 85 minutes
Ingredients:
- 2-3 big chicken leg quarters
- 2 large fennel bulbs - cut into chunks
- 500 g new potatoes, cut into chunks
- 2 cans of chopped tomatoes (400 ml each)
- 3-4 red and green peppers in chunks
- 2 big onions - sliced
- 4 garlic cloves - finely sliced
- 4-5 Tbsp olive oil
- sea salt and freshly ground black, white, green and red pepper
- chicken herbs - you can buy a mix of herbs - any you like. I use oregano, chili, ground cumin
- ground cumin
- sage
- parsley and garlic salt mill
- tuscan herb and lemon mill
Method:
1. Wash the chicken quarter legs well. Then pat dry and start frying on a pre-heated large pan. Season chicken legs with sea salt, pepper and chicken herbs. Cook for 5 minutes and then move the chicken into large baking dish. Season with parsley, garlic salt and tuscan, lemon mill.
2. On a same pre-heated pan start frying sliced garlic cloves, onion and fennel. Add sea salt and pepper. Cook for 5 minutes. Then add red and green pepper, stir and cook for another 5 minutes.
3. Add all the vegetables to the chicken.
4. On pre-heated large frying pan, start frying cut in chunks new potatoes. Seasone with cumin, sage, sea salt and pepper. Cook for 5 minutes and then add chopped tomatoes and stirring from time to time simmer for another 5 minutes.
5. Move potatoes and chopped tomatoes into the chicken and vegetables.
6. Put baking dish into pre-heated to 190 C oven and cook for 50-60 minutes.
7. Serve garnished with hashed fennel fronds over the chicken.
ENJOY!!!
