Butter Poached Chicken with Crispy Chicken Skin Rice
Chicken breasts gently poached in lemon butter, served with rice fried with the crispy skin, pistachios and tarragon.
Ingredients
- 4 chicken breasts, skin on
- 450g butter
- Peel of 1 lemon
- 2 tsp smoked salt
- 1 bay leaf
- 400g cooked long grain rice, hot
- 75g peas
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- 50g pistachios, lightly chopped
- A handful of chopped tarragon
Instructions
- Remove the skin from the chicken and scrape off any excess fat and meat. Lay it between two sheets of parchment paper, sprinkle with salt, and weigh down with a tray on top. Roast at 180°C for about 20 minutes until crispy and golden. Set aside.
- Melt the butter in a pan with the lemon peel, smoked salt and bay leaf. Add the chicken breasts (use a pan large enough to fit them all, mostly covered by the melted butter).
- Cook on a low heat, basting and turning occasionally, for 25-30 minutes until the chicken is cooked through.
- Tip a little of the cooking butter into a frying pan and sear the breasts on each side to finish.
- Fry the onion and garlic in a little butter, add the rice and a few spoonfuls of the cooking butter, and cook for 4-5 minutes. Add the pistachios, tarragon and broken chicken skin.
- Serve.