Chicken Rillette

Prep Time: 2 hours + overnight marination

Caters To: 8 gobblers

Challenge Level: Intermediate

From The Pantry:

Braised Chicken –

• Olive oil
• Chopped thyme
• Finely chopped bay leaves
• 1 whole chicken
• 4 chopped carrots
• 3 chopped celery
• 2 chopped onions
• 6 minced garlic cloves
• 1 glass of dry white wine
• Chicken broth

Chicken Rillettes –

• 1 cup/350gms butter
• 3 finely chopped red onions
• Chopped thyme
• Chopped parsley
• Chopped chives

Cook Away:

Braised Chicken Prep –

1. Add 2 tbsp of olive oil, thyme and bay leaves, and mix.
2. Marinate the chicken with the herb mixture, salt & pepper, and refrigerate overnight.

Braised Chicken –

1. Pre-heat oven to 180°C.
2. While the oven is heating up, add the marinated chicken and 2 tbsp of olive oil in a braising pot, and cook the chicken till all sides are browned.
3. Add the carrots, celery, onions & garlic, and satay until golden brown.
4. Add 2 tbsp of chopped thyme, chopped bay leaves & the glass of wine, and reduce the mixture.
5. Add the chicken broth to submerge the chicken halfway and bring to boil
6. Once boiling, transfer pot to the oven and braise for 30 minutes
7. Turn the chicken and braise for an additional 30 minutes till chicken is tender
8. Once cooked, let the dish cool before separating the stock from the chicken
9. Boil and reduce the stock till it is thick
10. Shred the chicken

Chicken Rillettes –

1. Satay the red onions in 50gms of butter in a large pan
2. Add the remaining butter to the pan and let it melt before stirring in the thyme, shredded chicken and reduced stock
3. Simmer till the chicken is soft and add salt & pepper to taste
4. Let the rillettes cool before mixing in chopped parsley and chives

Can be stored chilled for up to 5 days. Serve at room temperature.

Best enjoyed with hard crusted bread, pickled cucumber and an engrossing novel on Sunday afternoon.

Featured Image Courtesy: saveur.com