Chicken rillettes with red Kampôt pepper (Le Comptoir du Fougeray)

The best of poultry! Chicken fillets and thighs browned in duck fat, then slow cooking in a pot for about fifteen hours and finally crumbling by hand... This recipe for rillettes "Les Cocottes du Fougeray" is precisely seasoned and red Kampot pepper brings a subtle fruity and flowery note. No additives or preservatives. Guaranteed pork-free.