One-pan chicken acqua pazza

One-pan chicken acqua pazza

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  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Literally meaning “crazy water”, acqua pazza is a lightly seasoned broth traditionally used to poach fish, but works very well with chicken

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  • 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


  • 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.


  • 2067 kj


  • 13.5g

    Fat Total

  • 2.7g

    Saturated Fat

  • 6.6g


  • 52.3g


  • 118mg


  • 1309mg


  • 25.7g

    Carbs (total)

All nutrition values are per serve
  • Image credit: Jeremy Simons
  • Publication: Super Food Ideas



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