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Chicken Rillette

Recipe developed by Chef Liana

Chicken Rillette

Total Time:

2hrs 15mins

Prep:

15mins

Cook:

2hrs

Skill Level:

Medium

Ingredients

  • 4 Chicken Thighs
  • 1 tbsp Whole Coriander
  • 4 Bay Leaves
  • 1 bunch Tarragon
  • 4 Star Anise
  • 4 Garlic Cloves
  • 1/4 Onion Wedge
  • 1 tsp Onion Powder
  • 1 large Carrot (rough chopped)
  • 1 stem Celery (rough chopped)
  • 1/4 lb Cal & Gary's unsalted butter
  • 3 cups Cal & Gary's Olive Oil
  • 1/2 bunch Parsley
  • 1 cup Crème Fraîche

How to Make It

1.

Place chicken thighs in small sauce pan.

2.

Add star anise, bay leaf, whole coriander, garlic, onion, celery, carrot and butter and olive oil until covered

3.

Heat to a boil and reduce to simmer over low heat for 2 hours until the meat easily pulls apart with fork

4.

Remove the skin and the bones

5.

Place cooked meat, carrot and garlic in food processor and blend until smooth.

6.

Add parsley, tarragon, salt, and onion powder. Blend.

7.

Add crème fraiche and adjust one more time if necessary with confit oil

8.

Serve in your favourite dish and store in fridge.

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