Butter Poached Chicken with Crispy Chicken Skin

Butter poached chicken with crispy chicken skin, served on a fennel and cucumber salad.
Simon Rimmer, Sunday Brunch

Ingredients

2 chicken breasts, skin on
200g butter
Peel of a lemon
Sea salt

For the Salad

100g toasted pecans
Handful of rocket
75g edamame beans
Half a head of fennel, finely sliced
Half a finely diced cucumber

For the dressing

Juice and zest of 1 lemon
1 tablespoon sugar
1 teaspoon salt
150ml extra virgin olive oil

Method

1. Take the skin off the chicken, place skin side down and scrape off any excess fat and meat.
2. Lay out flat on parchment on a baking tray. Sprinkle with salt.
3. Lay another piece of parchment on top and another tray to weigh it down. Bake at 180C for approximately 20 minutes until crisp and golden (don’t let it go too dark or it will be bitter).
4. For the chicken: melt the butter in a pan, add the chicken and lemon. Cook on a low heat, basting every now and then for approximately 25mins until 70C at the core.
5. For the dressing: whisk the ingredients together.
6. Assemble: chop the chicken, add to salad, dress, then serve with broken crispy skin as ‘croutons’.