| | Chicken, fennel and saffron ragout
Chicken, fennel and saffron ragout
Chicken, fennel and saffron ragout 4.3-5 9
  • Calories: 1795 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. 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.
Time for preparing:
70 min.


  • 8 chicken thigh cutlets
  • 1 1/2 tablespoons olive oil
  • 1 red onion, halved, thinly sliced
  • 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) passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) water
  • 1 Massel 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
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