GD Round 2 - rillettes de poulet

Onto another Round 2 recipe here in the GD kitchen!  This time we are taking more leftover roast chicken and turning it into an herby, homey, sophisticated dish that is great for lunch.   

Rillettes de poulet is just a fancy way of saying potted chicken.  Potted chicken doesn't sound that appetizing so we are going with the French version :)  Rillettes are taking shredded chicken and simmering it with chicken stock and fat and letting the natural juices come out and the fat soak in.  Sounds really healthy, right?  Ha.  Well, not so much but you can imagine the flavor that it imparts.  And it's not hard to do...
Basically, it's just chopping some shallots:

Melting some butter with the shallots and adding some tarragon and thyme:

Add the shredded chicken:

And some chicken stock:

And letting it reduce for about 15 minutes!
Pack it into ramekin, serve with some pickles and grilled bread and you are ready for lunch!


Rillettes de Poulet

Serves 3-4, depending on how much leftover chicken you've got.

2 sticks butter, divided
1 1/2 cups finely chopped shallot
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
shredded chicken
2 1/2 cups chicken stock
crusty country bread slices
pickles

Melt 1/2 stick butter in a heavy skillet over medium heat.  Add shallots and saute until tender, about 4 minutes.  Add remaining stick and a half of butter and allow to melt.  Stir in tarragon  and thyme, then shredded chicken and chicken stock.  Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 15 minutes.  Season mixture to taste with salt and pepper.  Pack into ramekins or small glass jars. 

*The real recipe says that you have to chill and then bring back to room temperature before serving.  I hated it this way.  We ate ours still warm (not hot) with pickles and the grilled bread.*