Crispy but Moist Chicken

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


  1. Put the oven on to 190 degrees (fan)
  2. Rub a little olive oil on the skin side of the chicken and season
  3. 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.
  4. 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.
  5. 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.
  6. Cut the chicken downwards into five slices  or leave whole and plate. Pour on the sauce.

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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