POTTED CHICKEN RILLETES
Provided by Octavio Becerra
Categories Chicken Appetizer Braise Sauté High Fiber Lunch Thyme Shallot Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes about 6 cups; 8 to 10 servings
Number Of Ingredients 21
Steps:
- For braised chicken:
- Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
- Preheat oven to 350°F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; sauté until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
- Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD: Can be made 1 day ahead. Cover and chill chicken and braising liquid separately.
- For chicken rillettes:
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
- Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. DO AHEAD: Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.
- Serve rillettes with crusty bread and pickles.
POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
- Return to room temp.
- Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
- Reheat over medium heat. Serve with crusty bread.
Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams
POTTED CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2 hours. Remove from casserole and serve.
POTTED CHICKEN
Make and share this Potted Chicken recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
- Bring to the boil, skimming of any foam.
- Reduce heat and cover and simmer for 30 minutes.
- Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
- Strain though a fine sieve and allow to cool.
- Remove the chicken flesh from the bones.
- Place the flesh in a food processor with the liquid and process until smooth.
- Add the mace, cayenne and nutmeg and also 150g of the butter.
- Season to taste with salt and pepper and process until well combined and smooth.
- Put the chicken in a 750ml ceramic dish.
- Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
- Refrigerate for at least 2 hours until the butter sets.
Nutrition Facts : Calories 333.7, Fat 29.8, SaturatedFat 17.9, Cholesterol 128.9, Sodium 70.6, Carbohydrate 2.9, Fiber 0.6, Sugar 1.3, Protein 14.1
CHICKEN IN A POT
This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley.
Provided by Jo Ann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
- Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
- Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
- Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.9 g, Cholesterol 72.8 mg, Fat 6.6 g, Fiber 1 g, Protein 28.7 g, SaturatedFat 1.4 g, Sodium 401.7 mg, Sugar 1.8 g
More about "potted chicken recipes"
POTTED CHICKEN RILLETTES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Servings 8-10
- Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
- Preheat oven to 350°F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; sauté until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
- Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD Can be made 1 day ahead. Cover and chill chicken and braising liquid separately.
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
POTTED CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 2 hrsCategory Main-Course
- Place the chicken thighs, onion, carrot, peppercorns and bay leaf in a saucepan and add 500 ml (17 fl oz/2 cups) of water. Bring to the boil, skimming off any foam. Reduce the heat, then cover and simmer for 30 minutes, or until the chicken is tender and cooked through.
- Remove the chicken, then rapidly boil the remaining liquid until it has reduced to about 60 ml (2 fl oz/1/4 cup). Strain through a fine sieve and allow to cool.
- Shred the chicken flesh and place in a food processor with the liquid and process until smooth. Add the mace, cayenne pepper, nutmeg and 150 g (5 1/2 oz) of the butter. Season to taste with salt and freshly ground pepper and process until combined and smooth.
- Put the chicken mixture in a 750 ml (26 fl oz/3 cup) ceramic dish. Melt the remaining butter in a small pan and pour the yellow clarified butter onto the surface of the chicken, leaving the white milk solids in the pan. Refrigerate for 2 hours, or until the butter sets.
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