CHICKEN & FENNEL RAGU (serves 3)
Ingredients :
1 tbsp rapeseed or olive oil
1 onion, sliced finely
2 bulbs fennel, cored and sliced finely
150g baby button mushrooms, each sliced into 3
400ml chicken stock (reduced home made is best, but a good shop-bought will do)
1 tsp tomato puree
1 tbsp mushroom ketchup (or if using Worcestershire sauce, slightly less)
2 tbsp double cream
1-2 tbsp cornflour, slaked with a small amount of water
half a previously cooked chicken, meat removed from the bones and sliced
sea salt to taste
freshly ground black pepper
finely chopped parsley, to serve.
Method :
1. In a large frying pan, heat the oil and add the onion. Cook on a gentle to medium heat until the onion is transparent, but not taking on colour.
2. Add the sliced fennel and button mushrooms and continue to cook on a medium heat until the fennel has softened but is al dente.
3. Add the chicken stock, tomato puree, mushroom ketchup and cream and season to taste. Heat through until simmering.
4. Simmer until the fennel is completely soft, then remove from the heat and add half the slaked cornflour. Stir through quickly, then return to the heat to cook the cornflour out. The sauce should thicken through this process. Continue to add cornflour and stir until your preferred consistency is reached.
5. Keep the sauce ticking over on a gentle heat and add the sliced chicken. Allow it time to heat through properly, until piping hot. You may need to increase the heat under the pan. Try not to stir the mixture too often, or you might break the chicken pieces too much.
6. Taste once more for seasoning and serve with plain boiled pasta and a sprinkling of chopped parsley.