One-pan chicken acqua pazza




  • 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




  • 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.