3 roasted red peppers in brine, from a jar or deli counter, chopped
Trim the green tops off the fennel and reserve. Halve, then quarter
the fennel, cut out the core, then cut lengthways into slices. Heat the
oil in a pan, add the chicken, then fry quickly until lightly coloured.
Add the fennel and garlic, then stir briefly until the fennel is glistening.
Tip in the potatoes, tomatoes, stock and a little seasoning, and
bring to the boil. Cover and simmer for 20 mins until the potatoes
are tender. Stir in the peppers and heat through. Roughly chop
the reserved fennel fronds, then sprinkle over the ragout. Serve
with crusty bread for mopping up the juices.