Prep Time: 2 hours + overnight marination
Caters To: 8 gobblers
Challenge Level: Intermediate
From The Pantry:
Braised Chicken –
- Olive oil
- Chopped thyme
- Finely chopped bay leaves
- 1 whole chicken
- 4 chopped carrots
- 3 chopped celery
- 2 chopped onions
- 6 minced garlic cloves
- 1 glass of dry white wine
- Chicken broth
Chicken Rillettes –
- 1 cup/350gms butter
- 3 finely chopped red onions
- Chopped thyme
- Chopped parsley
- Chopped chives
Cook Away:
Braised Chicken Prep –
- Add 2 tbsp of olive oil, thyme and bay leaves, and mix.
- Marinate the chicken with the herb mixture, salt & pepper, and refrigerate overnight.
Braised Chicken –
- Pre-heat oven to 180°C.
- While the oven is heating up, add the marinated chicken and 2 tbsp of olive oil in a braising pot, and cook the chicken till all sides are browned.
- Add the carrots, celery, onions & garlic, and satay until golden brown.
- Add 2 tbsp of chopped thyme, chopped bay leaves & the glass of wine, and reduce the mixture.
- Add the chicken broth to submerge the chicken halfway and bring to boil
- Once boiling, transfer pot to the oven and braise for 30 minutes
- Turn the chicken and braise for an additional 30 minutes till chicken is tender
- Once cooked, let the dish cool before separating the stock from the chicken
- Boil and reduce the stock till it is thick
- Shred the chicken
Chicken Rillettes –
- Satay the red onions in 50gms of butter in a large pan
- Add the remaining butter to the pan and let it melt before stirring in the thyme, shredded chicken and reduced stock
- Simmer till the chicken is soft and add salt & pepper to taste
- Let the rillettes cool before mixing in chopped parsley and chives
Can be stored chilled for up to 5 days. Serve at room temperature.
Best enjoyed with hard crusted bread, pickled cucumber and an engrossing novel on Sunday afternoon.
Featured Image Courtesy: saveur.com