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

6 servings

Chicken breast(cooked — meat left from making stock is perfect)400 g

Cream cheese(cream cheese)80 g

Butter30 g

Chicken broth50 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

Pull the chicken apart into fibres.

Mix with the soft butter and cream cheese.

Pour in the stock so the rillettes stays soft and spreadable.

For the tomato version: finely chop the sun-dried tomatoes, chop the garlic and herbs, add them and stir through.

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.

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

Meat Prep View all recipes