Chicken rillettes in the multicooker.
Riette is a French variety of coarse pâté with discernible fibers or pieces of meat. A very tasty appetizer, especially with fresh bread, vegetables and pickles. A perfect accompaniment to a good red wine. I advise you to cook it in a multicooker, as it makes the meat incredibly tender and flavorful.
Constituents:
- chicken thighs - 4 pcs.
- carrots - 1 large piece .
- onions - 2 small pcs.
- thyme - 1-2 sprigs (or dried)
- black pepper - 2-3 peas
- garlic - 3-4
- salt and black pepper to taste
Cooking:
Clean the thighs (or thighs, in this case 6 pieces), onion, garlic and carrots and put them whole in the pot of the multicooker.
Put them in the pot of the multicooker.
Top with thyme sprigs (or sprinkle dried thyme) and peppercorns.
Cook in Braise mode for 6-7 hours.
Then carefully remove the meat and vegetables and cool slightly. Remove the skin and bones from the meat. Finely chop half of the meat with a knife, and shred half into fibers with two forks.
And then carefully remove the skin and bones from the meat.
Mash the carrots and garlic with a fork, finely chop the onion.
Mix the meat and vegetables, add salt, pepper to taste, and any liquid released during braising until desired consistency.
Transfer the finished riyet into ceramic molds or glass jars, cover with a lid or foil and place in the refrigerator for at least 24 hours.
Serve with fresh bread.
Serve with fresh bread.
Good appetite!
