Chicken Acqua Pazza

How to make Chicken Acqua Pazza.

Ingredients: Serves 4

  • 8 chicken tenderloins
  • 2 celery stalks, thinly sliced diagonally
  • 100g green beans, trimmed, halved
  • 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
  • 2 tbsp extra virgin olive oil
  • 3 cups Massel chicken style liquid stock
  • fresh crusty bread, to serve


  1. Heat half the oil in a large saucepan over high heat.
  2. Cook chicken for 3 minutes each side or until browned.
  3. Transfer to a plate.
  4. Heat remaining oil in the same pan over medium heat.
  5. Cook leek and fennel, stirring for 3 minutes or until just soft.
  6. Add garlic, oregano and half of the chilli.
  7. Cook, stirring for 1 minute or until fragrant.
  8. Add the tomatoes.
  9. Stir to combine.
  10. Add the wine.
  11. Simmer for 3 minutes or until reduced by half.
  12. Add stock and 1 cup of water.
  13. Bring to a simmer.
  14. Reduce heat to medium-low.
  15. Simmer uncovered for 10 minutes to allow flavours to develop.
  16. Return chicken to the pan with celery and beans.
  17. Cook for 3 minutes or until vegetables are tender and the chicken is cooked through.
  18. Sprinkle with extra oregano, remaining chilli and reserved fennel fronds.
  19. Season with salt and pepper.
  20. Serve and enjoy with fresh crusty bread!
Print Friendly, PDF & Email
Click to rate this post!
[Total: 0 Average: 0]
Please help my blog grow by sharing this post with your friends & family.