Slow-cooked chicken thighs, a little cooking liquid and butter come together in a soft, savory spread. Cornichons and mustard add tang and a little bite; toasted bread provides just the right crisp contrast.
Rillettes are spreadable preparations made from meat that has been slowly cooked. Pork is a well-known classic version; this chicken thigh version follows the same idea of slow cooking and pulling the meat apart, but has a lighter flavor. Chicken thighs are more practical than chicken breast here: they stay juicy during the longer cooking time and are easy to pull into shreds. Shallot, thyme and bay leaf give the cooking liquid a mild, herbaceous base without overpowering the chicken.
Gentle, low cooking is more important than bringing the liquid to a vigorous boil. Keep it just below a simmer and use a lidded pan so the chicken becomes tender gradually and doesn’t dry out. Once the meat falls apart when pulled with two forks, it can be mixed with a little strained cooking liquid. The liquid adds flavor and makes the texture smooth; butter helps the mixture hold together once chilled. Add the liquid a little at a time: rillettes should be easy to spread, not wet or mushy.
Cornichons are small, firm pickles with a pronounced tang. Their freshness cuts through the rich, soft chicken mixture. Dijon mustard adds a little heat, while toasted baguette provides a dry, crisp base. Serve the cornichons and mustard on the side so everyone can choose their own proportions. The rillettes are a good fit for a lunch board or as a savory bite with an aperitif, alongside bread and, if you like, a simple green salad.
Don’t have chicken stock? Water works too; the shallot, thyme and bay leaf already add flavor to the liquid. Unsalted butter is best if you want to control the amount of salt yourself. Leftover chicken can also work in principle, but it won’t have the slow-cooked tenderness that gives the meat its characteristic soft shreds. After mixing, let the rillettes cool and set in the refrigerator; allow at least three hours. Keep them covered and chilled, and use clean cutlery to serve them. Take the spread out of the refrigerator shortly before serving so it’s easier to spread.
Put the chicken thigh fillets, shallot, thyme, bay leaf, stock, salt and pepper in a heavy-based pan. Bring the liquid gently to just below a simmer, turn the heat to low and cover the pan.
Cook the chicken gently for 70–85 minutes. Turn the pieces halfway through. The chicken is ready when you can easily pull it apart with a fork.
Remove the chicken from the pan. Strain and reserve the cooking liquid; discard the bay leaf and thyme sprigs. Use two forks to pull the chicken into fine shreds.
Stir the butter into the warm chicken. Add the cooking liquid a spoonful at a time until the rillettes are smooth and still hold their shape. Taste and add more salt and pepper if needed.
Spoon the rillettes into a dish, cover and chill in the refrigerator for at least 3 hours, until set.
Toast the baguette slices. Serve them with the chicken rillettes, cornichons and Dijon mustard.
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