Serves: 8
Total Calories: 210

1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
6 boneless, skinless chicken thighs
salt
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
1 clove garlic, minced
Freshly ground black pepper
1/2 cup imported mild black olives, such as Gaeta, pitted and coarsely chopped
Tender salad greens
Toasted Italian or French bread

1 Place the onion, carrot, celery, and chicken in a large saucepan. Add cold water to cover and salt to taste. Bring to a simmer and cook until the chicken is tender, about 30 minutes. Let the chicken cool slightly in the broth.

2 Transfer the chicken to a food processor fitted with a steel blade, or to a cutting board. Chop very finely. Transfer it to a large bowl and mix in the butter, lemon zest, nutmeg, garlic, and salt and pepper to taste. Stir in the chopped olives.

3 Line a small bowl with plastic wrap. Add the chicken mixture and pack it in firmly. Cover and chill several hours or overnight.

4 To serve, cut the pâté into 8 slices. Serve on a bed of salad greens with toasted bread.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 210
Calories from Fat: 152

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