Total Calories: 210
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.
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