Chicken riette
2 servings
180 minutes
Riette is a meat pate with a rather coarse texture. In the original recipe, meat (duck, goose, game, rabbit, pork, etc.) cut into small pieces is stewed for a long time in its own juice with seasonings and spices, then placed in small pots , covered with fat and kept for several weeks in a cold place.
1
Place chicken thighs in a pot, cover with water, add salt, add bay leaf (other spices and herbs can also be added), and simmer on low heat for 3 hours.
- Chicken thighs: 2 pieces
- Bay leaf: 3 pieces
- Salt: to taste
2
After 3 hours, remove the thighs, place them on a plate, and use 2 forks to shred the meat into fibers by moving in opposite directions. The meat should easily pull apart into fibers and come off the bones.
- Chicken thighs: 2 pieces
3
Cut the cheese into small cubes. Add it to the chicken. Add black ground pepper and salt if needed. Then mix everything - you can use a fork, but it's better to do it by hand.
- Processed cheese: 70 g
- Ground black pepper: to taste
- Salt: to taste
4
Transfer the meat to a jar. Place allspice, bay leaf, and rosemary on top. You can pour a little broth left from stewing on top.
- Allspice peas: to taste
- Bay leaf: 3 pieces
- Fresh rosemary: 1 stem
5
Leave in the refrigerator overnight (or for a couple of days) to let the rillettes infuse.