Chicken Rillettes Ingredients:
Braised Chicken
4 tablespoons of extra virgin olive oil, divided
2 tablespoons of fresh chopped thyme leaves plus 4 sprigs of thyme
4 bay leaves
1 5 pound whole chicken, washed and patted dry
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
6 garlic cloves, chopped
1 cup white wine
6 cups of low sodium organic chicken broth
1 cup butter divided
1 1/2 cups finely chopped shallots
3 tablespoons of freshly chopped tarragon
1 tablespoon of fresh chopped thyme
shredded braised chicken from recipe above
2 tablespoons of chopped fresh Italian parsley
2 tablespoons of chopped fresh chives
1 whole wheat Georgian baguette sliced
Cornichons
Chicken Rillettes Preparation:
Combine 2 tablespoons of the olive oil, thyme leaves and 2 bay leaves in a bowl. Rub on the chicken, cover and chill in the fridge over night. Because I’m an impatient person I only managed about 5 hours, but if you have the time I would recommend following the original recipe and leaving it in the fridge overnight.
Preheat your oven to 350 F and take the chicken out of the fridge and let it come up to room temperature while the oven heats. About 15 minutes.
Heat the remaining 2 tablespoons of oil in a dutch oven or other heavy bottomed oven proof dish over medium high heat. Brown the chicken on all sides and reserve. In the same pot brown the carrot, celery, onion and garlic for about 5 to 7 minutes and then add in the 4 thyme sprigs and remaining 2 bay leaves.
Add the chicken back into the pot with the carrot, celery onion and garlic. Add the wine and boil until it has evaporated. You want almost all of the wine gone before you add the chicken broth. Add chicken stock so it comes half way up the chicken. Depending on the size of your pot you may not need as much. Bring to a boil. Cover the pot and braise in the over for 1 hour and 15 minutes, turning the chicken half way through.My oven is a little on the cool side so this part actually took me closer to an hour and a half.
Remove chicken from the pot and transfer to a bowl and let cool. Strain the braising liquid and reduce over medium flame until you have about 2 1/2 cups about 20 minutes. Remove the skin and bones from the chicken and shred the meat unto bite-sized pieces and reserve.
This part can be made 1 day ahead. Cover and chill the chicken and braising liquid separately.
Chicken Rillettes
Melt the 1/4 cup butter in a large skillet over medium heat. Add the shallots and saute until tender. Add the remaining 3/4 cup butter to the skillet, let it just melt and try not to have a heart attack looking at it. Add in the tarragon, thyme, shredded chicken and reduced braising liquid. Let this simmer until the chicken is very tender and the liquid is slightly reduced. You want there to be some liquid left but not enough for it to be soupy. Let the mixture cool slightly and then add in the chives and parsley.
Pack the chicken into a nice large serving dish or several small ones and refrigerate until chilled. This can keep in the fridge for up to 5 days.
Serve rillettes with a good baguette and cornichons.
