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Light Chicken Pate

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


  1. 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.
  2. Line the base and side of the dish with the bacon slices. Add the chicken mixture, then cover tightly with foil.
  3. 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癋 (ISO癈) oven for about 1 hour until the pate is firm. Leave to cool.
  4. 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.
Light Chicken Pate

* * * 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.