So how is it that you make chicken skin crispy, but the meat moist and soft almost like it has been poached? Well the answer is to fry it and then poach it. Yes, sounds daft I know but it can be done, and put it along side some sweet, buttery sautéed cabbage and it becomes a wonderful, quick, evening supper.
Best of all it takes only thirty minutes to cook.
- 4 Chicken breasts
- Really good chicken stock (enough for poaching)
- Salt and pepper
- Butter for frying
- Olive oil
- Put the oven on to 190 degrees (fan)
- Rub a little olive oil on the skin side of the chicken and season
- Put a knob or two of butter in the frying pan and heat to high temperature, place the chicken skin side down in the pan and leave for three to five minutes depending on the size. Don’t play with it, it’s comfortable enough – leave it alone. Let it crisp. Season the topside and when the skin is nicely browned turn it over.
- Once turned let it cook for 2 minutes more, then put the chicken (skin side up) into an oven proof dish and pour in the chicken stock so that it comes up the chicken sides but doesn’t cover the skin. Leave in the oven for twenty minutes.
- Let it rest, and while resting you can pour a little of the stock into the now empty pan you cooked the cabbage in, let it reduce down and add a little butter to thicken.
- Cut the chicken downwards into five slices or leave whole and plate. Pour on the sauce.