Chicken Fennel and Tomato Ragout
Experience the comforting flavors of this Chicken Fennel and Tomato Ragout, a rustic one-pot dish that’s perfect for cozy dinners. Tender, bone-in chicken thighs are seared until golden, then braised in a luscious tomato-based sauce infused with the subtle sweetness of caramelized fennel, savory garlic, and aromatic thyme. A splash of white wine enhances the depth of flavor, while paprika and fresh herbs add a touch of warmth and vibrancy. This hearty ragout is surprisingly easy to prepare in under an hour and pairs beautifully with crusty bread or a bed of fluffy rice to soak up the rich, flavorful sauce. It’s a wholesome, crowd-pleasing recipe that combines simple ingredients with extraordinary results.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 fennel bulb, thinly sliced (reserve fronds for garnish)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 1 cup chicken stock
- 0.5 cup white wine
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (for garnish)
- crusty bread or rice (optional, for serving)
Instructions
Season the chicken thighs with kosher salt, black pepper, and paprika on both sides.
Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the sliced fennel and chopped onion. Sauté for 5-6 minutes until softened and slightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan by pouring in the white wine, scraping the bottom to release any browned bits. Let the wine reduce by half, about 2-3 minutes.
Stir in the diced tomatoes, chicken stock, thyme sprigs, and bay leaves. Mix to combine.
Return the chicken thighs to the pan, nestling them into the tomato mixture. Cover the pan with a lid and reduce the heat to low.
Simmer for 30 minutes, occasionally spooning sauce over the chicken, until the chicken is tender and cooked through.
Remove the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley and reserved fennel fronds. Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 23.1 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3747 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
