One-pot chicken ragoût with fennel, red peppers and potatoes braised in light tomato sauce

Simple but delicious light chicken recipe to enjoy one of the most aromatic root vegetables, fennel! A nice family-friendly Sunday meal which can be served as it is or along with a white fluffy rice pilaf . The fact that it is one of those one-pot meals makes it really attractive because it is easier and saves us plenty of time

Recipe of Elias Demirtzoglou,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
4 chicken breast fillets, cut in thick bites

2 fennel bulbs, cut in thin slices

2 cloves of garlic, finely chopped

400 gr. of baby potatoes, skin on (if a bit big cut in half)

600 gr. tomato concassé
1/2 tsp of granulated sugar

300 ml of chicken stock

4 Florina red peppers from a jar, drained and cut in thick strips (or other roasted jarred red peppers)

1/2 a tea-cup of olive oil
some all-purpose flour for dusting

salt
pepper

Method:
Generously season the chicken with salt and pepper and then lightly pass through the flour.

Warm the oil in a spacious shallow pot on medium-high heat and sauté the chicken until it gets golden on all sides.

Add in the pot the fennel, the garlic and the potatoes and sauté for another 2 minutes.

Pour over with the chicken stock and add the tomato and the sugar. Turn the heat down to medium-low and simmer for about 35-40 minutes or until the chicken is cooked through. About 10 minutes before the end of cooking add the peppers in the pot, gently stirring the food, and leave to finish.

The food should end up with a nice thick-ish tomato sauce. Serve immediately along with a rice pilaf and/or a fresh green salad and feta cheese.