A rillette is traditionally made with finely shredded long- cooked pork that is then ‘set’ back in its own fat as a way of preserving it. This chicken version is certainly not traditional but it is very moreish.
1½ cups chicken stock
¼ cup white wine
1 small double chicken breast, skin removed
thyme and parsley sprigs
½ smoked chicken
2 tablespoons butter
1 clove garlic, crushed
100 grams unsalted butter, softened
1-2 tablespoons brandy
salt and freshly ground pepper
2 tablespoons finely chopped flat leaf parsley
Bring the stock and wine to the boil in a saucepan and add the chicken breast, thyme and parsley sprigs. Reduce the heat and gently poach the chicken until it is just cooked. Remove and set aside to cool.
Take the meat off the smoked chicken and slice 1 cm thick. Discard the skin and any gristle.
Heat the 2 tablespoons of butter in a sauté pan and add the garlic and the smoked chicken meat. Cook for 2-3 minutes then remove from the pan and cool.
Place both lots of chicken in a food processor and pulse until the meat is well shredded. Add the softened butter and combine, then season to taste with the brandy, salt and freshly ground pepper.
To serve: Spoon into one large or individual ramekins and serve with croutes or French bread. Makes 3 cups