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Chicken Rillettes
Created by: Howcan Team
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1/2 cup chicken broth
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 sprigs of thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter, softened
Instructions
- In a large pot, combine 2 lbs of chicken thighs, 1/2 cup chicken broth, 1/4 cup white wine, 2 cloves of minced garlic, 1 finely chopped shallot, 2 sprigs of thyme, 1 bay leaf, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- Bring the mixture to a simmer over medium heat, then reduce the heat to low and cover. Cook for 1.5 to 2 hours, or until the chicken is very tender and falling off the bone.
- Remove the chicken from the pot and let it cool slightly. Discard the skin, bones, thyme sprigs, and bay leaf. Shred the chicken meat with two forks.
- Transfer the shredded chicken to a bowl and add 1/2 cup of softened unsalted butter. Mix well to combine and season with additional salt and pepper to taste.
- Pack the chicken rillettes into small jars or ramekins, pressing down to remove any air pockets. Smooth the top with a spatula.
- Refrigerate the rillettes for at least 2 hours to allow the flavors to meld. Serve chilled with crusty bread or crackers.
Chicken rillettes originated in France as a way to preserve meat. This traditional dish involves slow-cooking chicken in its own fat, resulting in a rich and flavorful spread. Renowned chefs like Julia Child and Jacques Pépin have popularized this classic French delicacy. The rillettes are typically seasoned with herbs and spices, then served with crusty bread or crackers. Today, the best versions of this dish can be found in French bistros and charcuteries, particularly in regions like Normandy and Brittany. The key to perfect chicken rillettes lies in using high-quality chicken, slow-cooking it to tender perfection, and incorporating the right blend of seasonings for a truly indulgent experience.
140 min
8
280 calories
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