One-Pan Chicken Acqua Pazza

INGREDIENTS

• 2 tbsp 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

METHOD

• Step 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.
• Step 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.
• Step 3 - Return chicken to pan with celery and beans. Cook for 3 minutes or until vegetables are tender and chicken is cooked through.
• Step 4 - Sprinkle with extra oregano, remaining chilli and reserved fennel fronds. Season with salt and pepper. Serve with bread.