Rillettes are great for entertaining and pretty quick to put together, especially with the short cut of the chicken already cooked. It’s a spreadable dish similar to pâté where the meat, usually pork or chicken is slowly cooked in fat with aromatics, wine and spices until tender enough to shred. It is then mixed with more seasonings fresh herbs, some of the fat until it is spreadable and paste-like.
For this chicken rillettes recipe, I reheated the D’Artagnan chicken leg confit in a little liquid and then shredded the meat. Added some of the cooking liquid, spices, shallots and fresh parsley and tarragon until well incorporated. Then, all you do is top with a little melted butter and then serve with a nice baguette, pickles and whole grain mustard.
No worries if you do not have the chicken leg confit, you can either roast or boil chicken leg quarters until tender and then pull apart. I recommend seasoning with a little salt and pepper, onions and garlic and then reserving some of the fat, since they produce a good amount.
- 2 packs D’artagnan Chicken Confit Legs
- ½ cup water
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 ¼ teaspoon kosher salt
- ½ teaspoon white pepper
- ¼ teaspoon black pepper
- 1 teaspoon tarragon minced
- 1 teaspoon parsley minced
- 2 teaspoons shallots minced
- 2 tablespoons of butter, melted
- 2 tablespoons Dijon mustard
- a pinch of cayenne pepper
- extra virgin olive oil
In a pan, add the chicken legs, water, black peppercorns and bay leaf, cover and bring to a boil. Remove chicken legs but reserve the liquid. Shred meat and place in a bowl of a stand mixer with the paddle attachment. Over low speed, add the salt, white pepper, black pepper, tarragon, parsley, shallots, melted butter, Dijon mustard and cayenne pepper. Taste for seasoning.
Pack into glass jars or ramekins. Chill and then cover with melted butter or olive oil to seal. Serve with crusty bread, pickles and mustard.