Description

Jamie Oliver’s Chicken Wellington is a refined version of the classic Wellington dish. It features chicken breasts wrapped in a savory mushroom filling, often referred to as duxelles, and encased in buttery puff pastry. The chicken stays juicy while the pastry provides a crispy exterior. The mushroom filling adds an earthy flavor that perfectly complements the chicken, making this a truly indulgent and satisfying meal.

Ingredients

Scale

- - 4 boneless, skinless chicken breasts
  - 1 sheet of ready-made puff pastry
  - 250g (9 oz) mushrooms (button, chestnut, or mixed), finely chopped
  - 1 onion or shallot, finely chopped
  - 2 cloves garlic, minced
  - 1 tablespoon olive oil
  - 1 tablespoon Dijon mustard (optional)
  - 100g (1/3 cup) crème fraîche or cream cheese (optional)
  - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  - 1 egg, beaten (for egg wash)
  - Salt and pepper to taste

Instructions

Step 1. Preheat the Oven

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2. Prepare the Mushroom Filling (Duxelles)

Heat olive oil in a large pan over medium heat. Add the chopped onion or shallot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute.

Next, add the finely chopped mushrooms to the pan and cook for 5-7 minutes until they release their moisture and the mixture becomes dry. Stir in the thyme and season with salt and pepper. If using, add the crème fraîche or cream cheese to the mushroom mixture for added creaminess. Remove from heat and set aside to cool slightly.

Step 3. Sear the Chicken Breasts

Season the chicken breasts with salt and pepper. Heat a little olive oil in a separate pan over medium heat. Sear the chicken for 2-3 minutes on each side until lightly golden but not fully cooked. The chicken will finish cooking in the oven. Remove from the pan and let cool slightly.

Step 4. Assemble the Chicken Wellington

Roll out the puff pastry sheet on a lightly floured surface. Cut it into four equal pieces, large enough to wrap each chicken breast. If you like, spread a thin layer of Dijon mustard on each chicken breast for extra flavor.

Place a spoonful of the mushroom filling in the center of each pastry piece. Place the seared chicken breast on top of the mushroom mixture, then spoon more of the mushroom mixture over the chicken.

Carefully fold the puff pastry around the chicken and filling, sealing the edges by pinching the pastry together. Make sure the chicken is fully enclosed in the pastry to prevent leaks. Place the wrapped chicken, seam-side down, on the prepared baking sheet.

Step 5. Egg Wash and Bake

Brush the tops of the pastry with the beaten egg to give them a golden, shiny finish. Use a sharp knife to cut a small slit or score the top of each Wellington to allow steam to escape during baking.

Place the Chicken Wellingtons in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crisp, and the chicken is fully cooked through.

Step 6. Serve

Once baked, remove the Chicken Wellingtons from the oven and let them rest for 5 minutes before slicing and serving. Serve with your favorite sides for a complete meal.