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Plated meal

Roast Chicken Ragout with Braised Fennel & Thyme

  • Gluten Free
  • Paleo
  • High Protein
  • Meat
  • Chicken

Braising is a great way to build the flavours of the fennel ragout and the succulent roasted chicken.

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Nutrition Per Serving

  • Calories 874
  • Carbs 37.4g
  • Fat 57.3g
  • Fibre 7.3g
  • Protein 55.6g
  • Sugar 26.7g

Reviews

4.0
1 reviews

    Follow the recipe steps below or

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  • Step 1

    Preheat your oven to 220 degrees. In a mixing bowl, combine the chicken thighs with 1 tablespoon of olive oil per person, a pinch of salt, pepper, and dried thyme. Arrange on a baking tray, skin side up, and roast for 25-30 minutes until golden and cooked through.

  • Step 2

    While the chicken is roasting, prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water per cube, stirring until dissolved. Set aside 200ml of stock per person for the recipe.

  • Step 3

    In a large pan, heat the remaining olive oil over medium heat. Add the thinly sliced brown onion, finely chopped garlic, and sliced fennel. Sauté for 5-7 minutes until they begin to soften and caramelise.

  • Step 4

    Stir in the sliced zucchini, saffron, dried thyme, tomato paste, and cook for another 2-3 minutes.

  • Step 5

    Pour in the balsamic vinegar and honey, mixing well. Add the prepared vegetable stock, bring to a simmer, and cook for 10-15 minutes until the vegetables are tender and the sauce has thickened.

  • Step 6

    Once the chicken is roasted and fully cooked, remove from the oven and let it rest for a few minutes. Add any juices to the ragout and season to your liking.

  • Step 8

    Serve the fennel ragout hot, topped with the roasted chicken thighs and garnished with fresh thyme leaves.

Fresh Thyme
Fresh Thyme
1.00 Grams
Chicken Thighs (Skin On)
Chicken Thighs (Skin On)
2.00 Whole
Honey
Honey
15.00 Grams
Balsamic Vinegar
Balsamic Vinegar
10.00 Millilitres
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person
200.00 Millilitres
Tomato Paste
Tomato Paste
25.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove
Dried Thyme
Dried Thyme
0.25 Teaspoons
Saffron
Saffron
1.00 Pinch
Brown Onion
Brown Onion
thinly sliced
1.00 Whole
Zucchini
Zucchini
sliced
75.00 Grams
Olive Oil
Olive Oil
3 tablespoons per person
3.00 Tablespoons
Fennel
Fennel
sliced
150.00 Grams

Reviews

4.0
1 reviews

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