Chicken Wellington Food

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

CHICKEN WELLINGTON

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

CHICKEN WELLINGTON

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
• Season the chicken with the thyme and black pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for 15 minutes.
• Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally. Stir in the parsley.
• Stir the cream cheese and mustard in a small bowl.
• Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
• Spoon about 1 tablespoon mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal. Place the pastries seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown.
• Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

CHICKEN WELLINGTON

Steps:

• Heat oven to 425.
• In bowl, stir broccoli and cheese to combine and set aside.
• On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
• Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
• Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
• Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
• With remaining pastry, using a small cookie cutter, cut out decorative shapes.
• Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
• Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
• TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.

FREE-RANGE CHICKEN WELLINGTON STACK WITH CRISP POTATOES

Steps:

• In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt. Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes. Remove the chicken pieces from the brine and rinse thoroughly under cold water. Slice each breast on the bias into 4 thin slices. Heat oil in a large skillet on medium-high heat. Pan sear the chicken about 1 minute on each side until golden. Remove from heat.
• Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat. Add the sliced shiitake mushrooms and saute until crispy. Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil. Season the mushrooms with salt and freshly ground pepper.
• Cut a small hole in the middle of each raw potato slice for the rosemary "pick." Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke. Carefully place the potato slices in the oil 2 or 3 at a time. Turn potatoes occasionally so they brown evenly. Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel. Season, to taste, with salt.
• Pour 2 cups of chicken stock into a medium pot. Add the chicken carcass, shiitake mushroom stems, marjoram and sage. Let simmer until reduced by 1/2. Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat. Add the gelatin from the pate to the pan and stir until it dissolves. Gently stir in 2 tablespoons of butter. Do not boil. Season, to taste, with salt and pepper.
• Place a crispy potato slice on each plate. Top each potato with 1 slice of chicken. Spoon about 2 tablespoons of duxelle onto the chicken. Using a sharp knife, slice a thin piece of pate and place on top of the duxelles. Place a second potato slice on top of the duxelle and repeat the process for each plate. Top each stack with the third slice of potato. Secure the stack with a "pick" of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick).
• Cook the shallots in butter in a medium sized pan, on low heat. Add the chopped mushroom to the shallots and season with salt and pepper. Cook until the mushrooms render liquid. Remove from the pan and puree the mixture in a food processor.
• Return the pureed mushroom mixture to the pan. Add heavy cream. Reduce the cream until the mixture is pasty.
• Remove from heat and add parsley and thyme. Season with salt and pepper, to taste.

BUFFALO CHICKEN WELLINGTON

Steps:

• Preheat the oven to 425 degrees F.
• Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
• Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
• Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
• Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
• Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

CHICKEN WELLINGTON RECIPE BY TASTY

Steps:

• Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
• Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
• Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
• Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
• Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
• On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
• Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
• Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
• While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
• Serve the Wellington warm with the pan gravy and sides of your choice.
• Enjoy!

CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.

MINI CHICKEN WELLINGTON

Steps:

• Heat Oven to 200c (180c for fan oven) Wash and slice chestnut mushrooms
• Melt butter in pan and add mushrooms, lemon juice and seasoning. Cook for 3-4 minutes. Allow to cool
• Wash and pat dry chicken breasts
• Cut pastry to size, allowing enough to Completely wrap chicken breast, to form a parcel
• Spread pastry wth layer of course cut pate, (do not spread completely up to edge) repeat with cooled mushrooms
• place chicken breast in centre, wet edges of pastry with water and warp forming a parcel. Glaze with egg yolk, prick parcel with fork and place in oven on middle shelf for 30 minutes
• Remove from oven and serve immediately.

CHICKEN CORDON BLEU WELLINGTON

Steps:

• Preheat oven to 350; grease 9x13 inch casserole dish.
• Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
• Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
• Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
• Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
• Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.

CHRISTMAS DINNER WELLINGTON

Steps:

• Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.
• Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.
• Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film's surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.
• Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.
• On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.
• Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.
• Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you're ready to cook, heat the oven to 200C/180C fan/gas 6.
• If you have any egg wash left over, brush the wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you've previously frozen the wellington, make sure it's cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the wellington.

FLORIDA CHICKEN WELLINGTON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
• Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
• Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WELLINGTONS

Steps:

• Preheat oven to 180°C/160°C fan forced.
• line a baking tray with baking paper. Place thighs on a work surface, open out and generously spread tapenade inside each. Fold fillets back into shape.
• Cut pastry sheets in half. Place chicken at one end of the sheet fold edges in, fold pastry over chicken and roll to make a neat parcel. Pinch sides to seal.
• Place, seam-side down, on a prepared tray. Brush with egg to glaze. Sprinkle with basil.
• Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.
• Serve with vegetables.

CHICKEN & MUSHROOM WELLINGTON

Steps:

• To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
• Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
• Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.

CHICKEN WELLINGTON

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.