April 28, 2022
One-Pan Chicken Acqua Pazza
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.
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste