Chicken, fennel and saffron ragout

Chicken, fennel and saffron ragout

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Savour the flavour of this French country-style stew whenever your tastebuds get the urge to travel.

The ingredient of Chicken, fennel and saffron ragout

  1. 8 chicken thigh cutlets
  2. 1 1/2 tablespoons olive oil
  3. 1 red onion, halved, thinly sliced
  4. 1 fennel bulb, trimmed, halved, thinly sliced
  5. 3 garlic cloves, thinly sliced
  6. Large pinch of saffron threads
  7. 8 baby potatoes, halved
  8. 125ml (1/2 cup) white wine
  9. 250ml (1 cup) passata (tomato pasta sauce)
  10. 375ml (1 1/2 cups) water
  11. 1 Massel chicken style stock cube
  12. 5 sprigs fresh thyme
  13. 2 dried bay leaves
  14. Fresh continental parsley sprigs, to serve
  15. French bread stick (baguette), to serve
  16. Mixed salad leaves, to serve

The instruction how to make Chicken, fennel and saffron ragout

  1. Preheat oven to 180u00b0C. Remove the skin from the chicken. (See note 1.) Season with salt and pepper. heat 1 tablespoon oil in a large flameproof casserole dish over medium-high heat. Cook half the chicken for 3 minutes each side or until golden. (See note 2.) Transfer to a plate. Repeat with the remaining chicken, reheating the casserole dish between batches.
  2. Heat the remaining oil in the dish over medium heat. Cook onion and fennel, stirring, for 3 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.
  3. Add saffron and cook, stirring, for 1 minute or until combined. (See note 3.) Stir in potato. Add the wine and cook for 1 minute or until reduced. Add chicken, passata, water, stock cube, thyme and bay leaves. Bring to the boil. cover and bake for 30 minutes. Uncover and bake for 20-30 minutes or until the chicken is cooked through and the potato is tender.
  4. Divide among serving dishes and top with parsley. Serve with baguette and salad leaves.

Nutritions of Chicken, fennel and saffron ragout

fatContent: 429.005 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent:

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