Name: Potted Chicken Rilletes
Yield: Makes about 6 cups; 8 to 10 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh thyme plus 4 large thyme sprigs; 4 bay leaves (preferably fresh); 2 finely chopped, 2 left whole; 1 5-pound whole chicken (preferably organic), rinsed, patted dry; 1 cup chopped carrot; 1 cup chopped celery; 1 cup chopped onion; 6 garlic cloves, minced; 1 cup dry white wine; 6 cups (or more) low-salt chicken broth; 1 cup (2 sticks) butter, divided; 1 1/2 cups finely chopped shallots (7 to 8 ounces); 3 tablespoons chopped fresh tarragon; 1 tablespoon chopped fresh thyme; Shredded braised chicken (from recipe above); 2 tablespoons chopped fresh Italian parsley; 2 tablespoons chopped fresh chives; Crusty country bread slices or baguette slices; Purchased pickles

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Potted Chicken RilletesLisa Hubbard

At Palate Food + Wine, chef Octavio Becerra makes his own potted duck, whitefish, Berkshire pork, and chicken, our favorite. It's herby, homey, and sophisticated. And it makes a great lunch with a salad on the side. A timing note: The chicken needs to marinate overnight before it's braised.

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