OK guys, after more than 6 months with my new camera and several BlogHer Food panels about food photography I decided to get proactive and actually start to read my camera manual in the hope that one day I may actually understand at least 2 of its functions. I haven’t started yet but the decision has been made, which is more than I could say for myself a few weeks ago.
My dear friend in San Francisco was kind enough to spend an hour or so with me on the weekend going over some of it’s basic functions. I’m proud to announce that I now know what shutter speed is and took my first pictures on the manual setting. Where are some examples you ask? Well lets just say they were taken while watching a band I enjoy perform at the Folsom Street Fair on Sunday and though I tried I just couldn’t find a way to work all that leather and nakedness into this site. Also, I didn’t want the people who organize leather pride week to hold me accountable. This event is definitely not the ideal place for a newbie behind a camera on manual setting for the first time. Overexposure just got taken to the next level. Not funny, I’ll stop.
Before all of this inspiration and new found photo enthusiasm following BlogHer Food conference, I took some very bad pictures of some very good food. I decided initially that I wasn’t going to post this recipe because the photos were so bad that no one would possibly believe that this was in fact edible and I would lose all credibility before I even had any. After some thought I came to the conclusion that this recipe needed to be shared because it is truly one of those keepers.
I found it in the September issue of Bon Appetit and was immediately attracted to it as I love anything that is served on bread and involves cornichons. It would be a great addition to a cocktail party menu, but if you’re anything like me I would suggest making it for yourself first because you will just end up resenting your guests after they eat it all. It does however involve some prep time, but don’t let that deter you it is worth every second of the time you spend making it. This was also one of those few occasions where I followed a recipe almost completely. There were a few small alterations but for the most part I prepared it exactly as was instructed in Bon Appetit.
Chicken Rillettes – recipe from Bon Appetit Magazine
Braised Chicken
4 tablespoons of extra virgin olive oil, divided
2 tablespoons of fresh chopped thyme leaves plus 4 sprigs of thyme
4 bay leaves
1 5 pound whole chicken, washed and patted dry
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
6 garlic cloves, chopped
1 cup white wine
6 cups of low sodium organic chicken broth
Chicken Rillettes
1 cup butter divided
1 1/2 cups finely chopped shallots
3 tablespoons of freshly chopped tarragon
1 tablespoon of fresh chopped thyme
shredded braised chicken from recipe above
2 tablespoons of chopped fresh Italian parsley
2 tablespoons of chopped fresh chives
1 whole wheat Georgian baguette sliced
Cornichons
Preparation
Braised Chicken
Combine 2 tablespoons of the olive oil, thyme leaves and 2 bay leaves in a bowl. Rub on the chicken, cover and chill in the fridge over night.Because I’m an impatient person I only managed about 5 hours, but if you have the time I would recommend following the original recipe and leaving it in the fridge overnight.
Preheat your oven to 350 F and take the chicken out of the fridge and let it come up to room temperature while the oven heats. About 15 minutes.
Heat the remaining 2 tablespoons of oil in a dutch oven or other heavy bottomed oven proof dish over medium high heat. Brown the chicken on all sides and reserve. In the same pot brown the carrot, celery, onion and garlic for about 5 to 7 minutes and then add in the 4 thyme sprigs and remaining 2 bay leaves.
Add the chicken back into the pot with the carrot, celery onion and garlic. Add the wine and boil until it has evaporated. You want almost all of the wine gone before you add the chicken broth. Add chicken stock so it comes half way up the chicken. Depending on the size of your pot you may not need as much. Bring to a boil. Cover the pot and braise in the over for 1 hour and 15 minutes, turning the chicken half way through.My oven is a little on the cool side so this part actually took me closer to an hour and a half.
Remove chicken from the pot and transfer to a bowl and let cool. Strain the braising liquid and reduce over medium flame until you have about 2 1/2 cups about 20 minutes. Remove the skin and bones from the chicken and shred the meat unto bite-sized pieces and reserve.
This part can be made 1 day ahead. Cover and chill the chicken and braising liquid separately.
Chicken Rillettes
Melt the 1/4 cup butter in a large skillet over medium heat. Add the shallots and saute until tender. Add the remaining 3/4 cup butter to the skillet, let it just melt and try not to have a heart attack looking at it. Add in the tarragon, thyme, shredded chicken and reduced braising liquid. Let this simmer until the chicken is very tender and the liquid is slightly reduced. You want there to be some liquid left but not enough for it to be soupy. Let the mixture cool slightly and then add in the chives and parsley.
Pack the chicken into a nice large serving dish or several small ones and refrigerate until chilled. This can keep in the fridge for up to 5 days.
Serve rillettes with a good baguette and cornichons.
