Potted Chicken Rilletes Recipe

Name: Potted Chicken Rilletes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh thyme plus 4 large thyme sprigs; 4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole; 1 5-pound whole chicken (preferably organic), rinsed, patted dry; 1 cup chopped carrot; 1 cup chopped celery; 1 cup chopped onion; 6 garlic cloves, minced; 1 cup dry white wine; 6 cups (or more) low-salt chicken broth; 1 cup (2 sticks) butter, divided; 1 1/2 cups finely chopped shallots (7 to 8 ounces); 3 tablespoons chopped fresh tarragon; 1 tablespoon chopped fresh thyme; Shredded braised chicken (from recipe above); 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh chives; Crusty country bread slices or baguette slices; Purchased pickles

Servings: persons

4 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme plus 4 large thyme sprigs
4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole
1 5-pound whole chicken (preferably organic), rinsed, patted dry
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
6 garlic cloves, minced
1 cup dry white wine
6 cups (or more) low-salt chicken broth
1 cup (2 sticks) butter, divided
1 1/2 cups finely chopped shallots (7 to 8 ounces)
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
Shredded braised chicken (from recipe above)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
Crusty country bread slices or baguette slices
Purchased pickles

1
Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
2
Preheat oven to 350u00b0F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; saute until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
3
Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD:
4
Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
5
Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. DO AHEAD:
6
Serve rillettes with crusty bread and pickles.

1471

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, divided, 2 tablespoons chopped fresh thyme plus 4 large thyme sprigs, 4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole, 1 5-pound whole chicken (preferably organic), rinsed, patted dry, and more.

Yes, Potted Chicken Rilletes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potted Chicken Rilletes

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