Informations supplémentaires
35 min.
|
756 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Preheat the oven to 400°F. Cut the chicken into 2-3 pieces. Place in a saucepan with enough water to cover. Add salt and pepper. Bring to a boil and cook for 10-12 minutes. Drain.
2. Setup
Finely chop the herbs. Cut the bread into croutons. Cut the celery into sticks.
3. Whisk the cream
Put the cream in a bowl and whisk for about 3-5 minutes until it thickens. Add the Dijon mustard, herbs and a pinch of salt. Mix and set aside.
4. Make the rillettes
Chop the chicken very finely and put it in the bowl with the whipped cream. Refrigerate at least 15-20 minutes.
5. Cook the croutons
Put the slices of bread on a baking sheet. Brush lightly with oil. Bake in the oven for 8-10 minutes.
6. Plate your dish
Serve the rillettes with the croutons, celery and pickled vegetables. Bon appétit!
1unitChicken Breast
1unitFresh Parsley and Basil
30mlDijon Mustard
140mlCream 35%
2unitCiabatta Bread
2unitCelery
6unitSweet pickles
40gMarinated Sour Cocktails Onions
What you need
whisk, bowls, pot, strainer
756 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
39g
60%
cholesterol
215mg
72%
fiber
5g
20%
protein
42g
saturated
21g
105%
sodium
997mg
42%
sugar
16g
trans
0g