Easy chicken rillettes

Rillettes de poulet (c) Jules CCBY20

Rillettes de poulet (c) Jules CCBY20

Chicken rillettes (c) Jules CCBY20

I’ve already offered you a ticket called what to do with leftover chicken . In our house, since the eldest daughter left home for her studies, we often have white . So while searching on Marmiton, I saw this recipe for chicken

rillettes that can be served as an aperitif on toast. It’s a bit different 🙂 I revisited the recipe a bit according to my cupboard.

Ingredients for 1 bowl:

Peel the onion and cut it into 4

Coarsely chop the chicken and put the pieces in the blender bowl. Add the onion, gherkins, Espelette pepper, 1 plain yoghurt, lightly salt and mix. Then add the chopped celery leaves and mix.

You can consume immediately but you can also store in the refrigerator in a small jar for 2 hours (in this case, just squeeze the preparation).

Some people prefer very mixed rillettes, I prefer when there are small pieces, it brings lamb’s lettuce. But for your grandmother Marie, who has trouble biting, why not make a very soft consistency.

To spread on toast with aperitifs or to use as a dip with a few carrot sticks or cauliflower florets.


Customization Ideas:

  • Instead of the onions and gherkins combo, you can use tarragon plumes (it works well with chicken) and in this case, if it’s a bit bland, add a slurp of lemon juice.

  • You can also make a mustard yoghurt mix for a preparation with more pep. Don’t hesitate to use flavored mustards, it changes the taste and brings a bit of fantasy.
  • If you’re not on a diet, try the chicken mayo garlic combo (yoo-hoo, it’s party time). In that case, make your garlic flavored mayo and mix it delicately with the sliced chicken with a fork.
  • You can replace the yoghurt with ricotta cheese, that works very well too.

So? tempted?

Good app’!

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