Chicken Rillettes
A tender chicken rillettes for bruschetta, toast and sandwiches. Two versions: creamy with sun-dried tomatoes, or sharper with lemon and capers. Chicken left over from making stock works perfectly.
Ingredients
Chicken breast(cooked — meat left from making stock is perfect)400 g
Cream cheese(cream cheese)80 g
Butter30 g
Chicken stock50 ml
Ground black pepperto taste
Version 1: with sun-dried tomatoes
Sun-dried tomatoes60 g
Garlic1 clove
Parsley(parsley or basil)a small bunch
Version 2: with lemon and capers
Capers(finely chopped)2 tbsp
Lemon zest1 tsp
Lemon juice1 tsp
Dill(dill or green onion)to taste
Instructions
1
Pull the chicken apart into fibres.
2
Mix with the soft butter and cream cheese.
3
Pour in the stock so the rillettes stays soft and spreadable.
4
For the tomato version: finely chop the sun-dried tomatoes, chop the garlic and herbs, add them and stir through.
5
For the caper version: finely chop the capers, add the lemon juice, zest and herbs, and stir. Optionally add ½ tsp. of Dijon mustard for depth.
6
Pulse briefly with a blender to a spreadable texture that still has fibres — not a smooth purée.
Tip for the tomato version
If the tomatoes are very dry
Add 1 tsp. of the oil from the jar — the flavour gets brighter and the texture softer
Tip for the caper version
Try adding ½ tsp. of Dijon mustard
It makes the flavour deeper and brighter
Storage
Keeps in the fridge for up to 3 days
For longer storage, freeze in portions
After thawing, stir with a fork — the rillettes goes soft again