Light Chicken Pate
Serves 6
- 2 whole medium boneless chicken breasts, skinned and diced
- 1 cup plus 2 tbsp (275 ml) dry white wine
- 2-oz (60-g) can pitted black olives
- 4 garlic cloves, crushed
- salt and black pepper
- 3 tbsp fresh bread crumbs
- 1 egg, lightly beaten
- 60z (175g) bacon slices
- * 9-in (23-cm) round ovenproof dish, 2 1/2 in (6 em) deep
STEPS :
- In a bowl, combine the diced chicken with the wine, pitted black olives, garlic,
and salt and pepper to taste. Stir in the fresh bread crumbs and egg.
- Line the base and side of the dish with the bacon slices. Add the chicken mixture,
then cover tightly with foil.
- Place the dish in a roasting pan, pour in boiling water to come about halfway up
the sides of the dish, and bake in a 350°F (ISO°C) oven for about 1 hour until the
pate is firm. Leave to cool.
- Remove the foil from the pate and pour off the cooking juices and fat. Replace the
foil and put a plate on top that fits inside the rim of the dish. Weigh down with
kitchen weights or heavy cans and chill overnight. To serve, cut the pate into slices.
* * * Cook's know-how * * *
Fat is used as much for preserving as for flavoring, so a loio-fa: pate such as
this one does not have the keeping qualities of one encased in fat. Keep this pate,
covered, in the refrigerator and use.
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