The 2 Olives & Thyme SO moelleux The Garrigue

Recipe for 10 sandwiches


Product used
The 140g 2 Olives & Thyme SO moelleux

  1. Ingredients

    • 1kg chicken thighs
    • 350g duck fat
    • 1 bouquet of thyme
    • 5g crushed pepper
    • 200g coarse salt
    • 50g sugar
    • 100g rosemary honey
    • 100g fig vinegar
    • 0.3g xanthan gum
    • 150g olive oil
    • 1kg aubergines
    • 100g sweet onions
    • 1/2 bunch of wild thyme
    • 1 clove of garlic
    • 100g olive oil
    • 1.5kg "Roma" tomatoes
    • 10g salt
    • 25g sugar
    • 3g pepper
    • 100ml olive oil
    • 2 cloves of garlic
    • 1 sprig of thyme
    • 3 peppers (1 green, 1 red, 1 yellow)
    • 1 sweet onion
    • 5g Espelette chilli pepper
    • 1 slice of Bayonne-type ham
    • 50g olive oil
    • 100g baby spinach


    1. To prepare the potted chicken rillette with thyme, mix together the salt, pepper and sugar, coat the chicken thighs in this mixture and leave to marinade for 12 hours. Melt the duck fat with the thyme, rinse the thighs and cook them slowly for 12 hours at 82°C. Once cooked, take the skin off the chicken thighs, add 1/3 of the duck fat and blend until an even rillette has been formed. Chill.
    2. To prepare the creamy rosemary honey dressing, blend the fig vinegar with the xanthan gum, add the rosemary honey and then the olive oil. The dressing with have a mayonnaise texture.
    3. For the aubergine caviar with wild thyme, prick the whole aubergines and cook them for 1 hour at 140°C. Thinly slice the sweet onions and chop the garlic, then caramelise them in the olive oil. Add the aubergine flesh and wild thyme and cook for 35 mins over a low heat. The caviar should be quite thick. Chill.
    4. For the semi-roasted tomatoes, cut the tomatoes into slices place them on a baking sheet with some greaseproof paper, season with salt, pepper and sugar, add the olive oil, garlic and thyme and cook in the oven for 2 hours at 90°C.
    5. For the piperade, peel the peppers and remove their seeds, and finely slice the onions. Caramelise the onions in the olive oil with the ham, add the peppers and the chilli, cover and cook slowly over a low heat.
  2. Procedure

    1. Cut the bread in half, spread it with the honey dressing, add the potted chicken rillette, the aubergine caviar, the semiroasted tomatoes and the piperade and garnish with baby spinach leaves.