Chicken Wellington Recipe

Prepare the Mushroom Duxelle

In a skillet, melt butter over medium heat. Add chopped shallots and minced garlic, sauté until translucent.

Cook the Mushrooms

Add the finely chopped mushrooms to the skillet. Cook until the mushrooms have released their moisture and become dry, about 10-15 minutes.

Season the Mixture

Stir in fresh thyme, salt, and black pepper. Remove from heat and let the mixture cool.

Prepare the Chicken

Season the chicken breasts with salt and pepper. Sear in a hot pan until golden brown on both sides, about 3-4 minutes per side.

Assemble the Wellington

Roll out the puff pastry sheets on a floured surface. Place a generous amount of the mushroom duxelle in the center of each sheet, top with chicken breast, and fold the pastry over to seal.

Egg Wash

Brush the tops of the pastry with beaten egg for a golden finish.

Bake

Place the wrapped chicken on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes until golden brown.

Prepare the Garlic

Preheat the oven to 200°C (400°F). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-35 minutes.

Cook the Potatoes

In a large pot, add cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

Mash the Potatoes

In the same pot, add the cooked potatoes, roasted garlic (squeezed from the skins), butter, milk, salt, and black pepper. Mash until smooth and creamy.