Chicken Chartreuse
A very easy paté of chicken, chicken sausage, parsley, breadcrumbs, and lemon juice (oh, Heidi would be so proud!). It’s quirky and retro but utterly delicious. Perfect cocktail party fare.
I used truffle-flecked sausage links, but perhaps a rosemary or a red pepper flavor would suit you? Also consider substituting other types of cooked meat, and vinegar instead of lemon juice.
9 ounces (1 heaping cup) of cold cooked chicken, minced
2 chicken sausage links, minced
3 tablespoons bread crumbs
1 tablespoon chopped capers
1 tablespoon chopped parsley
2 tablespoons of lemon juice
Pinch of cayenne
2 eggs, beaten
Salt and pepper
Preheat oven to 350 degrees F. Combine all the ingredients and mix well. Butter a two-cup mold. Press the chicken mixture into the mold and cover. Fill a baking dish with about 2 inches of water. Place the mold in the water and bake for 1 hour. Allow to cool completely in the mold. To remove the chartreuse from the mold, dip the mold briefly in hot water,and slip a thin, sharp knife around the edge of the chicken to loosen. Serve chilled with crackers.
Via Nora’s Great American Cooking Project.
