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Chicken, fennel and saffron ragout
Chicken, fennel and saffron ragout
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Enjoy the rustic charm of French country stew - a taste of culinary adventure.
Ingredients:
  • 8 chicken thigh cutlets
  • 27.30 gm olive oil
  • 1 fennel bulb, trimmed, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • Large pinch of saffron threads
  • 8 baby potatoes, halved
  • 125ml (1/2 cup) white wine
  • 250ml (1 cup) Mutti Tomato Passata
  • 375ml (1 1/2 cups) water
  • 1 chicken style stock cube
  • 5 sprigs fresh thyme
  • 2 dried bay leaves
  • Fresh continental parsley sprigs, to serve
  • French bread stick (baguette), to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Peel the skin off the chicken, season with salt and pepper. In a large flameproof casserole dish over medium-high heat, heat 1 tablespoon of oil. Sear half the chicken for 3 minutes on each side until golden, then transfer to a plate. Repeat with the remaining chicken batches, reheating the casserole dish as needed.
  • Heat the remaining oil in the dish over medium heat. Sauté the onion and fennel for 3 minutes until soft, then add garlic and cook for 1 more minute until aromatic.
  • Combine saffron and stir for 1 minute. Introduce the potato and pour in the wine, cooking for another minute until reduced. Add chicken, passata, water, stock cube, thyme, and bay leaves. Boil, cover, and bake for 30 minutes. Uncover and bake for an additional 20-30 minutes until the chicken is cooked and the potato is tender.
  • Spoon into individual serving dishes and garnish with fresh parsley. Enjoy with a side of crispy baguette and mixed salad greens.

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