Chicken rillettes – Food & Home Magazine

Ingredients

• 500g pork belly, rind removed, cut into small pieces
• 4 chicken thighs with legs, halved
• 250ml (1 cup) dry white wine
• 100ml water
• 1 garlic clove, crushed and chopped
• 2,5ml (½ tsp) allspice
• a pinch of nutmeg
• 2 bay leaves
• 2 sprigs of thyme
• sea salt and freshly ground black pepper, to taste
• 40g (4 tbsp) butter
• 30ml (2 tbsp) brown sugar, to serve
• 4 plums, halved, to serve
• Melba toast, to serve
• microgreens, to serve