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Marinated Pate

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Ingredients
  Whole chicken breast 1 , uncooked
  Chicken thighs 2 , uncooked (Whole)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Whole cloves 2
  Pork sausage 12 Ounce
  Egg 1 , slightly beaten
  Garlic 1 Clove (5 gm), crushed
  Ground allspice 1⁄8 Teaspoon
  Bacon slices 6
  French bread/Crackers 1 , sliced
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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