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One-pan chicken acqua pazza
One-pan chicken acqua pazza
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Acqua pazza: a flavorful broth perfect for poaching fish or chicken.
Ingredients:
  • 36.40 gm 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
  • 250.00 gm dry white wine
  • 765.00 gm chicken style liquid stock
  • 2 celery stalks, thinly sliced diagonally
  • 100g green beans, trimmed, halved
  • 1/2 x 320g baguette, to serve
Instructions:
  • In a large saucepan, heat half of the oil over high heat. Sear the chicken for 3 minutes on each side until it is nicely browned. Then, transfer the chicken to a plate.
  • In the same pan, heat the remaining oil over medium heat. Sauté the leek and fennel for 3 minutes until they are just soft. Then add the garlic, oregano, and half of the chili, and cook for 1 minute until fragrant. Stir in the tomato, followed by the wine. Simmer for 3 minutes until the liquid is reduced by half. Add the stock and 1 cup of water, bring to a simmer, and then reduce the heat to medium-low. Let it simmer uncovered for 10 minutes to enhance the flavors.
  • Add the chicken back to the pan along with the celery and beans. Sauté for 3 minutes or until the veggies are tender and the chicken is fully cooked.
  • Garnish with more oregano, the rest of the chili, and the saved fennel fronds. Season to taste with salt and pepper. Enjoy with some crusty bread.

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