Bruschetta with Chicken Rillettes

Appetizers | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Bruschetta with chicken rillettes

Ingredients

"Petelinka Thigh Fillet" - 2 pieces
Ghee - 10.6 oz
Vegetable Oil - 7 fl oz
Thyme - 5 sprigs
Garlic - 1 head
Shallot - 1.8 oz
Parsley - 0.7 oz
Cranberry - 7.1 oz
Sugar - 3.5 oz
Cinnamon - 1 piece
Cardamom - 3 pieces
Beans - 12 pieces
Pasilla Pepper - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

In a heavy-bottomed pot, heat the clarified butter.

Step 3

Place the chicken legs in the oil along with a few sprigs of thyme and a head of garlic, cut in half. Add more vegetable oil so that it completely covers the legs. Simmer covered over low heat for one hour.

Step 4

Remove the legs from the oil, let them cool slightly, and separate the meat from the bones.

Step 5

Chop the meat along with the skin using a knife or a food processor.

Step 6

Chop the shallots, a clove of garlic, the leaves from one sprig of thyme, and the parsley.

Step 7

In a skillet, heat a little oil and sauté the onion until golden brown. At the end, add garlic and thyme, cook for another 30 seconds, and remove from heat.

Step 8

Combine the vegetables and herbs with the chicken, and season with salt and pepper to taste.

Step 9

For the cranberry sauce, combine the frozen cranberries with sugar, place over heat, and bring to a boil.

Step 10

Add a cinnamon stick and cardamom, and simmer over low heat for 10 minutes. Stir occasionally and mash the berries with a spoon. Season the finished sauce with salt and pepper to taste.