The Dinner Planner

Potted Chicken Rillettes

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Servings 8


Braised Chicken

  • 1 whole free range chicken
  • 6 thyme sprigs
  • 2 bay leaves
  • 1 large carrot - diced
  • 2 celery sticks - diced
  • 1 onion - diced
  • 6 garlic cloves - crushed
  • 1 cup white wine
  • 1 litre chicken stock

Chicken Rillette

  • 200 grams butter
  • cups spring onions
  • 3 tbsp tarragon - chopped
  • 1 tbsp thyme - leaves only
  • shredded braised chicken (from recipe above)
  • 2 tbsp parsley - chopped
  • 2 tbsp chives - chopped
  • crusty baguette
  • pickles


Braised Chicken (make 2 days before )

  • Preheat oven to 170°C. Heat 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; sauté until golden brown, about 7 minutes. Stir in thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough stock 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.
  • 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. Cover and chill chicken and braising liquid separately.

Chicken Rillette (make the day before)

  • Melt 50grams butter in heavy large pan over medium heat. Add spring onions and sauté until tender, about 4 minutes. Add remaining 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.
    Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. Keep chilled.
  • Bring to room temperature before serving.
    Serve rillettes with crusty bread and pickles.

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