Best Potted Chicken Recipes

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY

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.

POTTED CHICKEN RILLETES

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

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.

POTTED CHICKEN

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

Steps:

• chop the chicken into bite size pieces, cut the pancetta the same, peel the garlic and hit with the back of a knife, roughly chop the coriander, deseed and finly slice the chilli pepper, add salt & pepper to taste with 3 tbsp of olive oil, mix and cover with cling film, place in fridge for a minimum of 3 hours(overnight is best).
• Heat a pan with 1 tbsn of olive oil with a knob of butter, add the marinated chicken and pan fry until golden brown, remove from heat and place contents on kitchen towel to drain and cool.
• pre heat oven to 180C/ fan 160C/ gas 5
• Get 2 large ramikens and place half the chicken and bits in each, pour over the cream and tap each ramiken on a work surface, reapeat this until cream is approx 10mm from top, place breadcrumbs on top with a knob of butter then sprinkle some cayenne pepper over.
• place ramekins on a oven tray and bake until breadcrumbs are golden brown, or 15-20 mins.
• Remove from oven and place on a plate with a mixed leaf salad and a balsamic dressing, sit back and enjoy..

EDITH BUNKER'S POTTED CHICKEN

Steps:

• Put flour, salt, pepper and thyme in a plastic bag and shake the chicken parts in it.
• Heat butter in the bottom of a dutch oven and add onion-cook until golden.
• Brown chicken in the same pot and keep turning while its getting brown.
• Add tomatoes, parsley, sugar. salt and garlic powder and stir it all around to mix.
• Cover pot and turn heat to low. Cook chicken until tender, about 45 minutes.
• Add salt and pepper at the end to your liking.

POTTED CHICKEN RILLETES

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.
• Read More http://www.epicurious.com/recipes/food/views/Potted-Chicken-Rilletes-354909#ixzz2tsyghY1F