Chicken Rilette with Burgundy Truffle

Here is a delicious recipe that will amaze your taste buds and those of your loved ones!

Preparation of the chicken rillette:

Peel the onion, wash it and chop it coarsely. In a sauté pan, brown a large knob of butter with a drizzle of oil, add the onion and make it translucent. (do not brown it because it will continue to cook with the chicken)

Add the chicken skin side down, season each side then let it cook, turning the meat regularly. Once cooked, let it cool in the sauté pan.

When it is cold, peel the thighs by removing the bones, skin and all nerves and cartilages. Incorporate the previously cooked onions with the chicken thigh.

Then, crumble your chicken pieces, either by hand or food processor. When your preparation is done add the fat from the cooking in order to bind it.

Adding the Burgundy truffle:

Cut the truffle into small pieces and incorporate it into the preparation. Adjust the seasoning if necessary. You can make this recipe the day before and present it in a terrine.