Chicken, Fennel, and Saffron Ragout

Preparation time: 10 minutes

Cook time: 70 minutes

Nutrition facts (per serving): 382 cal (13g fat, 19g protein, 6g fiber)

This Chicken, Fennel, and Saffron Ragouts will melt your heart away with its epic flavors. This stew has a saucy mix of veggies, chicken, and spices that’s very easy to get and cook.

Ingredients (8 servings)

8 chicken thigh cutlets

1 1/2 tablespoons olive oil

1 red onion, halved, sliced

1 fennel bulb, trimmed, sliced

3 garlic cloves, sliced

1 pinch of saffron threads

8 baby potatoes, halved

1/2 cup white wine

1 cup passata

1 1/2 cups water

1 chicken stock cube

5 sprigs fresh thyme

2 dried bay leaves

Fresh parsley sprigs, to serve

French bread stick (baguette), to serve

Mixed salad leaves, to serve

Preparation

At 350 degrees F, preheat your oven. Remove the skin from the chicken. Season with salt and black pepper. Pour 1 tablespoon oil into a large flameproof casserole dish over medium-high heat. Cook half the chicken for 3 minutes each side until golden. Transfer to a suitable plate. Repeat with the remaining chicken, reheating the casserole dish between batches. Heat the remaining oil in the dish over medium heat. Cook the onion and fennel, stirring, for 3 minutes until soft. Add the garlic and sauté for 1 minute approximately. Stir in saffron and sauté for 1 minute until combined. Stir in the potato and wine, and then cook for 1 minute until reduced. Add the chicken, passata, water, stock cube, thyme, and bay leaves. Bring to the boil. Cover and bake for 30 minutes. Uncover then bake for 30 minutes until the chicken is cooked through and the potato is tender. Divide among serving dishes and top with parsley. Serve with baguette and salad leaves.