|Whole chicken breast||1 , uncooked|
|Chicken thighs||2 , uncooked (Whole)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Pork sausage||12 Ounce|
|Egg||1 , slightly beaten|
|Garlic||1 Clove (5 gm), crushed|
|Ground allspice||1⁄8 Teaspoon|
|French bread/Crackers||1 , sliced|
Remove skin and bones from chicken breast and thighs.
Cut chicken meat into 1/2-inch cubes.
In a medium bowl, combine chicken cubes, wine, salt, pepper, thyme and cloves.
Marinate in refrigerator 6 hours or overnight.
Drain; reserve marinade.
Remove and discard whole cloves.
In another medium bowl, combine 1/4 cup reserved marinade, sausage, egg, garlic and allspice; set aside.
Preheat oven to 350°F (175°C).
Line a 1-1/2-quart casserole dish with bacon, letting ends extend over side.
Arrange drained marinated chicken over bacon.
Spoon sausage mixture over chicken.
Press with the back of a spoon to pack.
Pour remaining marinade over sausage mixture.
Fold bacon ends over top of pate.
Cover tightly with lid or foil.
Bake 1-1/2 hours in preheated oven.
Spoon off drippings.
To pack pat, top with a plate.
Place a can or other heavy item on top of plate.
Cool on a rack for 30 minutes.
Refrigerate for 6 hours or overnight.
Pour off drippings.
Invert casserole onto a small platter; remove dish.
Remove bacon if desired.
Slice and serve with French bread or crackers.