Chicken Wellington is a classic dish loved by many. It is essentially boneless chicken breast, mushrooms, herbs, and puff pastry. This dish is a perfect choice if you want to impress your family or guests with something delectable yet simple. Chicken Wellington is popular because of its rich flavors and elegant presentation. This recipe can easily be adjusted to fit your taste preferences, and the variety of ingredients used makes it a favorite for many. So, if you are looking to elevate your cooking skills and stun your guests with a delicious meal, don’t hesitate to try making this mouthwatering recipe!
Here is why you might love this Chicken Wellington Recipe
1. It is an elegant and impressive dish that is perfect for special occasions or romantic dinners.
2. The combination of tender chicken, rich pate, and buttery puff pastry makes for a delicious and satisfying meal.
3. It can be easily customized with different seasonings or fillings to fit personal tastes and preferences.
Chicken Wellington Recipe
Ingredients
- 4 chicken breasts
- 1 teaspoon salt to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 8 ounces (226.8 g) mushrooms finely chopped
- 2 tablespoons resh thyme chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon worcestershire sauce
- 4 slices prosciutto
- 4 sheets puff pastry thawed
- 1 egg beaten
- 1 tablespoon water
Instructions
- Season 4 boneless, skinless chicken breasts with salt and black pepper.
- Heat 2 tablespoons of olive oil in a pan and cook the chicken until golden brown on both sides.
- Remove the chicken from the pan and set aside.
- In the same pan, sauté 1 finely chopped onion and 3 minced garlic cloves until softened.
- Add 8 ounces of finely chopped mushrooms and continue to cook for 5 minutes.
- Stir in 2 tablespoons of chopped fresh thyme, 1 tablespoon of Dijon mustard, and 1 tablespoon of Worcestershire sauce.
- Place 1 slice of prosciutto on each chicken breast, then top with the mushroom mixture.
- Roll out 4 sheets of thawed puff pastry and place each chicken breast in the center.
- Brush the edges of the pastry with a mixture of 1 beaten egg and 1 tablespoon of water.
- Wrap the pastry around the chicken, pressing the edges together to create a seal.
- Brush the top of each Wellington with more egg wash.
- Bake in a preheated oven at 400°F for 20-25 minutes or until golden brown.
- Let rest for 5 minutes before serving.
Notes
Nutrition
Data source: USDA
Main Ingredients Explained
| Main Ingredients | Brief Description | Possible Alternatives |
|---|---|---|
| Chicken | The main protein of the dish. Typically boneless, skinless chicken breasts are used, but other cuts can be substituted. | Turkey, pork tenderloin, beef tenderloin, or portobello mushrooms for a vegetarian option. |
| Puff Pastry | A light, flaky pastry dough that is used to wrap around the chicken and seal in the filling. | Phyllo dough or crescent roll dough can be used as substitutes. |
| Duxelles | A mixture of finely chopped mushrooms, onions, garlic, and herbs that is sautéed and used as a filling for the chicken. | Other types of mushrooms such as shiitake, portobello, or cremini can be used. Alternatively, spinach or roasted red peppers can be used as a filling. |
Storage Tips
Storage: Chicken wellington should be stored tightly wrapped in cling film or aluminum foil in the fridge to prevent moisture loss and avoid cross-contamination. You can store the dish for up to three days in airtight containers.
Freezing: Chicken Wellington can be frozen either before or after cooking. Cooked chicken wellington is best frozen quickly after cooking, then wrapping it in fresh cling film or sealing it in a freezer bag or airtight container. You can freeze the dish for up to three months.
If you are freezing raw chicken, wrap it tightly in cling film or aluminum foil, then put it in a freezer bag or airtight container. Label the package with the date and contents, and then freeze it. You can freeze the dish for up to six months.
Defrosting: To defrost the chicken wellington, remove it from the freezer, and leave it in the fridge overnight. Alternatively, you can defrost it in the microwave, following the instructions on the packaging. Once it is defrosted, cook the dish as per the recipe instructions.
Keeping Fresh: Cooked chicken wellington should be eaten on the day of cooking, but you can reheat leftovers the next day. You can reheat it in the oven or microwave until it is piping hot throughout. Do not reheat more than once, and toss any leftovers after two days.
Recipe Variations
1. Beef Wellington: This classic recipe uses beef tenderloin instead of chicken and is wrapped in puff pastry with a layer of mushroom duxelles and prosciutto.
2. Vegetarian Wellington: This version is made without meats and substitutes mushrooms and lentils for a hearty filling.
3. Salmon Wellington: Substituting chicken with salmon creates a delicious seafood variation on this dish.
4. Pork Wellington: Pork tenderloin can be used in place of chicken, with a filling of apples and onions, wrapped in puff pastry.
5. Italian Wellington: This variation uses Italian flavors, such as prosciutto, mozzarella, and tomato sauce, inside the puff pastry.
6. Mexican Wellington: This style uses chicken as the primary protein, mixed with a blend of Mexican spices like cumin, chili powder, and coriander, and zingy accents like jalapeño and cilantro.
7. Spinach and Feta Wellington: This vegetarian recipe is filled with sautéed spinach and feta cheese for a savory, Mediterranean-inspired flavor.
8. Tofu Wellington: Vegans and vegetarians can use tofu instead of chicken for a protein-rich filling that is wrapped in pastry or phyllo dough.
What To Serve With
Here are some ideas for what to serve with Chicken Wellington:
1. Roasted vegetables such as carrots or Brussels sprouts
2. Mashed potatoes or garlic mashed potatoes
3. Mixed green salad with a light vinaigrette dressing
4. Steamed green beans or asparagus
5. Creamed spinach
6. Sweet potato mash
7. Roasted garlic bulbs
8. Wild rice mixture
9. Creamy polenta
10. Roasted beet salad.
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