Quick Chicken Rillette Sandwich

Ingredients

• 4 Chicken thighs
• 1/2 small spring onion
• 1/2 small bunch of Cilantro, chopped
• 3 Tablespoons of olive oil, plus 2 Tablespoons
• 2-3 Tablespoons of lemon juice
• 1 teaspoon of dijon mustard, and more to taste
• Salt
• Pepper
• Bread, toasted or untoasted
• Mayonaise

Instructions

A few notes: You can make the chicken a day a head before assembly or you can make the whole chicken recipe a day before serving and store in the refrigerator. Many times I have bought a whole roasted chicken from the butcher and it saved me time and tasted divine.

1. Preheat the oven to 400 F. Heat 2 tablespoons of olive oil in a cast iron or oven safe pan over medium-high heat. Season both sides of the chicken with salt and pepper. Brown the chicken, skin-side down, about 8-10 minutes.
2. Put the pan into the oven and roast for 20-25 minutes, or until cooked through.
3. Once the chicken has cooled, remove the skin and shred the meat with your fingers. Don't try to cut it because it looks so much better when the pieces are torn and not chopped.
4. Throw all the torn chicken into a large bowl, add the chopped spring onion, chopped cilantro, 3 tablespoons of olive oil, 2-3 tablespoons of lemon juice and 1 teaspoon of dijon mustard. Mix everything together. The best thing to do is let it sit a few minutes then taste it to see if you want to add a little more dijon (which I usually do), salt or pepper to taste. You can also add more cilantro, but make sure you don’t overdue it and the flavors are nicely balanced.
5. To assemble the sandwich spread mayonnaise on two slices of bread then scoop some of the chicken mixture on top and close with the second slice.