Chicken and Smoked Bacon Rillettes

A Stokes recipe by our Resident Chef

  • Serves Friends
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Taste without compromise

What you'll need

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Jar 170g
Case 6x 170g
Jar 250g
Case 6x 250g
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  • 600g Chicken thighs, skinless and boneless.
  • 200g Smoked bacon lardons.
  • 2 Shallots peeled and chopped.
  • 2 Cloves of garlic, peeled.
  • 3 Sprigs fresh thyme.
  • 180 ml Dry white wine.
  • 2 tablespoons Duck Fat.
  • 1 teaspoon chopped fresh Tarragon.
  • 1 teaspoon fresh chopped parsley
  • 2 teaspoons Stokes Dijon Mustard.

Rillettes are a traditional French dish, a coarse pate usually made from Duck, Pork, Rabbit or Chicken. We finish the recipe with fresh herbs and Stokes Dijon mustard for a fuller flavour. This recipe takes a couple of hours to make, however the good news is that it’s all done in one pot and can be made in advance so a perfect starter when you are entertaining.


  1. Chop the chicken thighs into 1cm cubes.
  2. Melt the duck fat in a deep saucepan and add the chicken thighs. Season with salt and pepper.
  3. Cook for a few minutes and then add the smoked bacon and cook for a further 3 minutes, stirring occasionally.  
  4. Now add the shallots, thyme, garlic and white wine.
  5. Cover with a lid and simmer on a low heat for about one and a half hours. The chicken should be nice and tender.  
  6. Strain the liquid off the mix and keep to one side.  
  7. Add the Chicken mix to a food processor and mix in short bursts, adding a little bit of liquid at a time until all the liquid is mixed in. (The mix should be slightly coarse at the end with the meat in thin strands).
  8. Stir in the Dijon mustard and chopped herbs.  
  9. Chill the mix overnight.
  10. Serve with warm crusty bread, pickles and our Fig Relish.