Chicken Wellington
Elevate your dinner party or weeknight meal with this impressive yet approachable Classic Chicken Wellington. Tender, perfectly seared chicken breasts are enveloped in a rich, savory mushroom duxelles and thinly sliced prosciutto, all encased in flaky, golden puff pastry. This dish promises a harmonious blend of textures and deeply satisfying flavors.
Prep Time
35 minutes
Cook Time
30 minutes
Total Time
1 hour 5 minutes
Servings
2 servings
Keywords
Why This Recipe Delivers
- Delivers an elegant and impressive presentation perfect for any special occasion.
- Features a harmonious blend of tender chicken, savory mushroom duxelles, and salty prosciutto.
- Encased in a buttery, flaky puff pastry for an irresistible texture.
- Offers a restaurant-quality meal that is surprisingly achievable at home.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 180-200g or 6-7 ounces each)
- 1 sheet puff pastry (approximately 250-300g or 9-10 ounces), thawed but kept cold
- 15 ml (1 tablespoon) extra virgin olive oil
- 15 g (1 tablespoon) unsalted butter
- 240 g (1 cup) finely chopped cremini (button) mushrooms
- 1 small shallot (approximately 30g), finely chopped
- 2 cloves garlic (approximately 10g), minced
- 4 thin slices prosciutto (approximately 60g or 2 ounces)
- 15 ml (1 tablespoon) Dijon mustard
- 1 large egg yolk
- 5 ml (1 teaspoon) cold water
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Chicken. Pat the chicken breasts thoroughly dry with paper towels. Season generously on all sides with fine sea salt and freshly ground black pepper. Heat 15 ml (1 tablespoon) olive oil in a heavy-bottomed pan or oven-safe skillet over medium-high heat until shimmering. Sear each chicken breast for 2-3 minutes per side, just until a beautiful golden-brown crust forms. The goal is to develop color and flavor on the exterior, not to cook the chicken through. Remove the chicken from the pan and allow it to cool completely on a wire rack, which is a crucial step to prevent the puff pastry from becoming soggy.
- Create the Mushroom Duxelles. In the same pan, reduce the heat to medium and add 15 g (1 tablespoon) unsalted butter. Add the finely chopped mushrooms, shallots, and minced garlic. Sauté, stirring frequently, for 8-10 minutes, or until all the moisture has completely evaporated and the mixture has reduced to a thick, paste-like consistency. This concentrated mushroom mixture is called duxelles and is key for intense flavor and preventing a wet pastry. Transfer the duxelles to a separate bowl and let it cool completely.
- Assemble the Chicken Bundles. Lay a large piece of plastic wrap on a clean work surface. Arrange two slices of prosciutto side-by-side, slightly overlapping, to form a rectangle. Evenly spread half of the cooled mushroom duxelles over the prosciutto. Place one cooled chicken breast at one end of the prosciutto and duxelles, then gently brush the top of the chicken with half of the Dijon mustard. Using the plastic wrap as an aid, tightly roll the prosciutto and duxelles around the chicken breast, creating a compact log. Twist the ends of the plastic wrap to secure the bundle tightly. Repeat this process with the remaining prosciutto, duxelles, chicken, and mustard. Chill both secured chicken bundles in the refrigerator for 15-20 minutes; this step helps them firm up and hold their shape better when wrapped in pastry.
- Encase in Puff Pastry. Preheat your oven to 200°C (400°F). On a lightly floured surface, carefully unroll or roll out the thawed, cold puff pastry sheet to a thickness of approximately 3-4 mm (1/8 inch). If using a standard rectangular sheet, cut it in half to create two pieces large enough to fully enclose each chicken bundle. Unwrap one chilled chicken bundle and place it in the center of a pastry piece. Bring the edges of the pastry up and over the chicken, ensuring it is completely enclosed. Trim any excess pastry, then crimp and seal all seams tightly with your fingers or a fork to prevent any filling from escaping during baking. Repeat with the second chicken bundle. Place the assembled Chicken Wellingtons seam-side down on a baking sheet lined with parchment paper. Chill again for 10 minutes to firm up the pastry, which contributes to a flakier crust.
- Apply Egg Wash and Vent. In a small bowl, whisk together the large egg yolk with 5 ml (1 teaspoon) cold water to create a lustrous egg wash. Lightly brush the entire surface of each Chicken Wellington with the egg wash; this will give them a beautiful golden-brown sheen and crisp texture. Using a sharp knife, carefully make 2-3 small slits on the top of each pastry parcel. These vents are essential for allowing steam to escape during baking, which prevents the pastry from bursting and ensures an even, crisp crust.
- Bake to Golden Perfection. Transfer the baking sheet with the prepared Chicken Wellingtons to the preheated oven. Bake for 25-30 minutes, or until the puff pastry is beautifully golden brown, visibly puffed, and crisp. For best results, use an instant-read thermometer to ensure the internal temperature of the chicken reaches 74°C (165°F).
- Rest and Serve. Once baked, carefully remove the Chicken Wellingtons from the oven. Let them rest on the baking sheet for 5 minutes before transferring them to a cutting board. Resting allows the juices in the chicken to redistribute, ensuring a tender and moist result. Using a sharp, serrated knife, slice each Wellington crosswise into thick medallions. Serve immediately with your preferred side dishes, such as roasted asparagus or a light salad.
Tools You’ll Need
- Heavy-bottomed pan or oven-safe skillet
- Wire rack
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife
- Small mixing bowl
- Whisk
- Pastry brush
- Instant-read thermometer (optional but recommended)
Essential Success Tips
- Ensure the chicken is completely cool after searing to prevent the pastry from becoming soggy or cooking unevenly.
- Sauté the mushroom duxelles until absolutely dry. Any residual moisture will make the puff pastry wet and heavy.
- Do not skip the chilling steps for the chicken bundles and the assembled Wellingtons; this helps the pastry hold its shape and ensures maximum flakiness.
- Seal the puff pastry seams very tightly around the chicken to prevent any filling from leaking out during baking.
- Use an egg wash for that perfect golden sheen and make sure to cut small slits for steam release to ensure a crisp, unbroken crust.
Professional Cooking Secrets
- For an extra layer of flavor and moisture barrier, you can spread a very thin layer of foie gras pâté or chicken liver mousse on the prosciutto before adding the duxelles.
- To achieve a truly defined and flaky pastry, use high-quality, all-butter puff pastry. It makes a significant difference in taste and texture.
- If you want to prepare ahead, assemble the Wellingtons up to the egg wash stage, then cover loosely with plastic wrap and refrigerate for up to 12 hours. Brush with egg wash and vent just before baking, adding a few extra minutes to the bake time if baking from cold.
Notes
- Storage: Leftover Chicken Wellington can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in an oven or air fryer to re-crisp the pastry.
- Variations: For an added layer of flavor, you can spread a thin layer of cream cheese or Boursin cheese on the chicken before adding the duxelles. Fresh spinach, sautéed and squeezed dry, can also be incorporated into the duxelles for extra greens.
Frequently Asked Questions
Can I prepare Chicken Wellington ahead of time?
Yes, you can assemble the Chicken Wellingtons up to the point of applying the egg wash. Cover them loosely with plastic wrap and refrigerate for up to 12 hours. When ready to bake, apply the egg wash, make the vents, and bake as directed, potentially adding a few extra minutes to the baking time since they are starting from cold.
How do I ensure the puff pastry stays crispy and doesn't get soggy?
Several factors ensure a crispy pastry: thoroughly cooling the seared chicken, making sure the mushroom duxelles is completely dry, chilling the assembled Wellingtons before baking, and cutting vents in the pastry to allow steam to escape during cooking. High oven temperature also helps crisp the pastry quickly.
What can I substitute for prosciutto?
While prosciutto adds a distinct salty, savory flavor and helps create a moisture barrier, you could substitute it with other thin deli meats like parma ham or even very thin slices of smoked turkey. For a non-pork option, a very thin crepe can be used to wrap the chicken and duxelles, offering a similar moisture barrier.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 650-700, Protein: 45-50g, Fat: 40-45g, Carbohydrates: 25-30g (Note: Nutritional values are estimates and can vary based on specific ingredient brands and quantities used.)
Allergy Information
Contains dairy (butter, puff pastry), gluten (puff pastry), and egg. For a gluten-free version, use a certified gluten-free puff pastry. The dish also contains pork (prosciutto).
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