Chicken, fennel and saffron ragout

Chicken, fennel and saffron ragout


Savour the flavour of this French country-style stew whenever your tastebuds do 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 growth cube
  12. 5 sprigs roomy thyme
  13. 2 dried bay leaves
  14. vivacious continental parsley sprigs, to help
  15. French bread fasten pin (baguette), to support
  16. polluted salad leaves, to foster

The instruction how to make Chicken, fennel and saffron ragout

  1. Preheat oven to 180u00b0C. sever the skin from the chicken. (See note 1.) Season following salt and pepper. heat 1 tablespoon oil in a large flameproof casserole dish on top of higher than medium-high heat. Cook half the chicken for 3 minutes each side or until golden. (See note 2.) Transfer to a plate. Repeat once the remaining chicken, reheating the casserole dish amongst batches.
  2. Heat the permanent oil in the dish greater than medium heat. Cook onion and fennel, stirring, for 3 minutes or until soft. ensue the garlic and cook for 1 minute or until aromatic.
  3. ensue saffron and cook, stirring, for 1 minute or until combined. (See note 3.) excite in potato. ensue the wine and cook for 1 minute or until reduced. accumulate chicken, passata, water, hoard 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 in the middle of in the midst of serving dishes and pinnacle in imitation of parsley. support later 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
cholesterolContent: 30 grams protein


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