| | One-pan chicken acqua pazza
One-pan chicken acqua pazza
One-pan chicken acqua pazza 4.3-5 9
  • Calories: 2067 kj
  • Fat: 13.5g
  • Carbohydrates: 25.7g

How to Make:

  1. Heat half the oil in a large saucepan over high heat. Cook chicken for 3 minutes each side or until browned. Transfer to a plate.
  2. Heat remaining oil in the same pan over medium heat. Cook leek and fennel, stirring, for 3 minutes or until just soft. Add garlic, oregano and half of the chilli. Cook, stirring, for 1 minute or until fragrant. Add tomato. Stir to combine. Add wine. Simmer for 3 minutes or until reduced by half. Add stock and 1 cup water. Bring to a simmer. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes to allow flavours to develop.
  3. Return chicken to pan with celery and beans. Cook for 3 minutes or until vegetables are tender and chicken is cooked through.
  4. Sprinkle with extra oregano, remaining chilli and reserved fennel fronds. Season with salt and pepper. Serve with bread.
Time for preparing:
40 min.


  • 2 tablespoons extra virgin olive oil
  • 8 chicken tenderloins
  • 1 leek, white part only, thickly sliced
  • 1 baby fennel, trimmed, halved, cut into wedges (fronds reserved)
  • 3 garlic cloves, crushed
  • 3 fresh oregano sprigs, plus extra to serve
  • 2 long red chillies, sliced
  • 2 truss tomatoes, halved crossways
  • 1 cup dry white wine
  • 3 cups Massel chicken style liquid stock
  • 2 celery stalks, thinly sliced diagonally
  • 100g green beans, trimmed, halved
  • 1/2 x 320g baguette, to serve