Potted Chicken Rilletes
"At Palate Food + Wine, chef Octavio Becerra makes his own potted duck, whitefish, Berkshire pork, and chicken, our favorite. It's herby, homey, and sophisticated. And it makes a great lunch with a salad on the side. A timing note: The chicken needs to marinate overnight before it's braised...."
INGREDIENTS
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Ingredients
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Braised chicken: •4 tablespoons extra-virgin olive oil, divided
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•2 tablespoons chopped fresh thyme plus 4 large thyme sprigs
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•4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole
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•1 5-pound whole chicken (preferably organic), rinsed, patted dry
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•1 cup chopped carrot
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•1 cup chopped celery
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•1 cup chopped onion
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•6 garlic cloves, minced
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•1 cup dry white wine
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•6 cups (or more) low-salt chicken broth
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Chicken rillettes: •1 cup (2 sticks) butter, divided
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•1 1/2 cups finely chopped shallots (7 to 8 ounces)
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•3 tablespoons chopped fresh tarragon
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•1 tablespoon chopped fresh thyme
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Shredded braised chicken (from recipe above)
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•2 tablespoons chopped fresh Italian parsley
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•2 tablespoons chopped fresh chives
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•Crusty country bread slices or baguette slices
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•Purchased pickles
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Read More http://www.epicurious.com/recipes/food/views/Potted-Chicken-Rilletes-354909#ixzz2tsyd52I4
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