Savory Armagnac-Infused Chicken Rillettes with Thyme and Garlic
Immerse yourself in the rich, savory flavors of my delightful Chicken Rillettes, an enchanting twist on the classic pork version. Perfectly suited for guests at our charming Chambres D'Hôtes, this recipe is beloved for its lighter texture and exuberant depth of flavor. The tender, shredded chicken marinated with aromatic thyme and robust garlic is gently infused with a splash of Armagnac, creating a unique spread that's both luxurious and comforting. Serve these rillettes with crispy triangles of freshly toasted bread alongside tangy cornichons, zesty pickled onions, and a generous dollop of quality Dijon mustard. For an irresistible complement, don’t forget the exquisite confit d'oignons. This dish not only elevates your appetizer game but also brings the essence of French countryside dining to your table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
whole chicken
1 (4-5 lb) (cut into quarters)
fresh thyme leaves
1 tablespoon (chopped)
garlic cloves
4 (peeled and crushed)
shallot
1 (peeled and diced)
quatre-épices or rabelais seasoning
1/2 teaspoon
ground mace
1/2 teaspoon
black peppercorns
12
dry white wine
8 fluid ounces
salt
1 teaspoon
Armagnac
2 tablespoons
duck fat or goose fat
as needed (melted)
Instructions
1
Preheat your oven to gas mark 6 (400°F or 200°C).
2
Place the chicken quarters on a rack within a shallow roasting tin, and pierce the skin with a skewer. Sprinkle salt generously over each piece.
3
Roast in the high shelf of the oven for 1 hour, until the chicken is golden and the juices run clear. After roasting, drain off the fat from the tin into a bowl.
4
Transfer the chicken to a sturdy flameproof casserole. Sprinkle chopped thyme, ground mace, quatre-épices, diced shallots, and crushed garlic over the chicken.
5
Crush the black peppercorns in a mortar and pestle until coarsely ground. Add this to the chicken mixture.
6
Pour in the dry white wine and bring to a gentle simmer. Once simmering, reduce the heat to the lowest setting and let it cook slowly for about 2 hours until the chicken is tender.
7
After simmering, strain the liquid into a bowl and stir in the Armagnac, keeping it aside. Prepare a terrine, loaf tin, or small ramekins for the rillettes.
8
Carefully debone and skin each piece of chicken, shredding the meat into fine pieces with two forks or your hands. Pack the shredded meat tightly into the prepared dish.
9
Once all chicken has been processed, pour the reserved cooking liquid over the meat mixture, ensuring every morsel is moistened. There’s no need to strain the liquid.
10
Melt extra duck or goose fat, then pour this fat over the top to create a seal. It will firm as it cools.
11
Garnish the surface with sprigs of fresh thyme, bay leaves, and whole peppercorns, pressing them gently into the fat.
12
Allow the rillettes to cool completely before covering the dish with a lid or foil. Place in the refrigerator until you’re ready to serve. This dish develops deeper flavors as it chills and can be made up to a week in advance.
13
Serve with hot buttered toast, alongside cornichons, pickled onions, and a zesty Dijon mustard, paired elegantly with fresh salad leaves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Armagnac-Infused Chicken Rillettes?
They are a lighter, chicken-based version of the traditional French pork spread, flavored with thyme, garlic, and Armagnac.
What size chicken is needed for this recipe?
A whole chicken weighing between 4 to 5 lbs, cut into quarters, is required.
What is the recommended oven temperature for roasting the chicken?
The oven should be preheated to gas mark 6, which is approximately 400°F or 200°C.
How long should the chicken roast initially?
The chicken should roast for 1 hour on the high shelf of the oven until golden and the juices run clear.
Why should I pierce the chicken skin with a skewer?
Piercing the skin helps the fat render out during roasting, which is then collected to flavor the dish.
What spices are used to season the chicken before simmering?
The chicken is seasoned with chopped thyme, ground mace, quatre-épices (or Rabelais seasoning), and crushed black peppercorns.
What is quatre-épices?
Quatre-épices is a traditional French spice blend usually containing pepper, cloves, nutmeg, and ginger.
How should the black peppercorns be prepared?
The 12 black peppercorns should be crushed in a mortar and pestle until they are coarsely ground.
What kind of wine is used in this recipe?
The recipe calls for 8 fluid ounces of dry white wine.
How long does the chicken simmer in the wine mixture?
Once it reaches a simmer, the chicken should cook slowly on the lowest heat setting for about 2 hours.
What role does Armagnac play in the chicken rillettes?
Armagnac provides a luxurious and unique depth of flavor, creating a sophisticated twist on the classic spread.
When do I add the Armagnac?
The Armagnac should be stirred into the cooking liquid after it has been strained from the simmered chicken.
How is the chicken meat prepared for the final assembly?
Each piece of chicken is deboned and skinned, then shredded into fine pieces using two forks or your hands.
Should the cooking liquid be strained before adding it to the shredded meat?
The recipe states there is no need to strain the liquid when pouring it over the meat mixture for final assembly.
How do I create a seal on the rillettes?
Melt extra duck or goose fat and pour it over the top of the packed chicken to create a protective seal.
What garnishes are recommended for the top of the dish?
The surface can be garnished with sprigs of fresh thyme, bay leaves, and whole peppercorns pressed into the fat.
How far in advance can I make this dish?
This dish can be made up to a week in advance, as the flavors develop deeper complexity as it chills.
What are the best accompaniments for serving chicken rillettes?
Serve with hot buttered toast or crispy bread triangles, cornichons, pickled onions, Dijon mustard, and confit d'oignons.
Is this dish served warm or cold?
It should be cooled completely and refrigerated, then served chilled.
How many cloves of garlic are used?
The recipe uses 4 cloves of garlic, peeled and crushed.
What is a suitable alternative to quatre-épices?
Rabelais seasoning is recommended as a substitute for quatre-épices.
How much Armagnac is required?
The recipe calls for 2 tablespoons of Armagnac.
Can I use goose fat instead of duck fat?
Yes, either duck fat or goose fat can be used to seal the rillettes.
What type of container is best for storing rillettes?
A terrine, loaf tin, or small ramekins are all appropriate choices for packing the shredded meat.
What is the preparation for the shallot?
One shallot should be peeled and diced before being added to the casserole.
Should I keep the chicken skin in the rillettes?
No, the skin should be removed and discarded during the shredding process after roasting and simmering.
What greenery is suggested to be served with this dish?
The rillettes pair elegantly with fresh salad leaves.
Why is this recipe popular at a Chambres D'Hôtes?
It is beloved for its lighter texture and rich depth of flavor, offering a comforting yet luxurious French countryside dining experience.
Is the chicken shredded before or after simmering?
The chicken is roasted first, then simmered whole in portions, and shredded only after the simmering process is complete.
How much salt is used to season the chicken before roasting?
One teaspoon of salt should be sprinkled generously over the chicken quarters before they go into the oven.