1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken
cut into chunks
1 garlic clove
chopped
200g new potato
cut into chunks
400g can of chopped tomato
150ml chicken or vegetable stock
3 roasted red peppers in brine
from a jar or deli counter, chopped

Method
step 1
Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.

step 2
Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.