Neil Perry’s chicken in crazy water (acqua pazza)

Name: Neil Perry’s chicken in crazy water (acqua pazza)
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 7 vine-ripened tomatoes, peeled, deseeded and chopped; 3 large garlic cloves, thinly sliced; 2 tbsp flat-leaf parsley, finely chopped; 2 small red chillies, deseeded and chopped; 60ml extra virgin olive oil; ½ tsp sea salt; 8 boneless chicken thighs, skin off; cooked soft polenta, to serve

This technique, developed by Neopolitan fishermen as a way to cook delicate white fish, is also awesome for chicken.

Neil Perry

May 1, 2025

Instead of spooning the chicken onto soft polenta, try it with steamed potatoes or rice.William Meppem

easyTime:1-2 hoursServes:4

Acqua pazza, or crazy water, is an Italian technique usually used for poaching fish, but this simple tomato sauce is also awesome for chicken. Instead of serving this with soft polenta, try boiled potatoes, rice or a green salad if preferred.

Ingredients

7 vine-ripened tomatoes, peeled, deseeded and chopped
3 large garlic cloves, thinly sliced
2 tbsp flat-leaf parsley, finely chopped
2 small red chillies, deseeded and chopped
60ml extra virgin olive oil
½ tsp sea salt
8 boneless chicken thighs, skin off
cooked soft polenta, to serve

Method

Step 1
Place the tomatoes, garlic, parsley, chilli, olive oil, sea salt and 875ml of water in a heavy-based lidded frying pan or cast-iron casserole dish that will later fit the chicken thighs snugly.
Step 2
Bring the mixture to a boil, reduce to a gentle simmer, cover and cook for 45 minutes. Remove the lid, increase the heat and cook until the volume has reduced by half.
Step 3
Add the chicken and simmer gently for about 10 minutes, then turn it over and cook for a further 10 minutes, by which time it should be done. Remove the pan from heat.
Step 4
Place the chicken pieces on cooked polenta, spoon the sauce over, and serve immediately.