Chicken Wellington Recipe
8oz oven roasted free range chicken wrapped in a puff pastry. mushroom & spinach duxelle
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Ingredients
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Main Ingredients
Duxelle Filling
Method
Preparation of Chicken
- 1
Oven Roasting Chicken
Preheat your oven to 375°F (190°C). Season the chicken breast with salt and pepper. Place it on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it cool.
Making the Duxelle Filling
- 2
Sautéing Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped shallots and garlic, sauté for about 2-3 minutes until they become translucent. Then, add the finely chopped mushrooms and cook for about 5-7 minutes until the moisture has evaporated.
- 3
Adding Spinach
Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper. Remove from heat and let the mixture cool.
Assembling the Wellington
- 4
Preparing Puff Pastry
Roll out the puff pastry sheet on a lightly floured surface into a rectangle, large enough to encase the chicken.
- 5
Layering Ingredients
Spread the cooled mushroom and spinach duxelle evenly over the puff pastry. Place the roasted chicken breast in the center of the duxelle.
- 6
Baking
- 7
Baking the Wellington
Preheat your oven to 400°F (200°C). Place the wrapped chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- 8
Resting
Remove from the oven and let it rest for about 10 minutes before slicing.