Chicken Ragu with New Potatoes

Quick, easy, fairly light and summery. What else could you want? This is perfect for when you want something more substantial than a salad. Serve it with a good bread, and you're all set. Add onions and garlic for more zing - I'm staying away from those two at the moment, because it seems they are a bit upsetting for my baby's tummy.

Chicken Ragu with New Potatoes
(Printable recipe)
serves 2

2 chicken breasts
olive oil
500 g tomato passata (crushed tomatoes will do)
300 g new potatoes
1 large bulb of fennel
2-300 ml water
2-3 pieces of grilled peppers (jarred)
salt, pepper

Dice the chicken breasts and brown in a little bit of olive oil. Set aside. Cut the new potatoes in smaller pieces. Quarter the fennel lengthwise and slice thinly. Finely chop the grilled peppers.

Fry the fennel in a little bit of olive oil in a pot, then add chicken, tomatoes, potatoes and a little water. Cover with a lid and simmer for 20-25 minutes until the potatoes are soft. Add more water if it seems too thick. Stir in the grilled peppers and season with salt and pepper.

Recipe in Swedish:
Kycklingragu med färskpotatis