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List of ingredients for Chicken Wellington


* 1 medium Onion, peeled and finely chopped
* 3 Cloves Garlic, peeled and thinly sliced
* 2 tablespoon Olive oil
* Freshly ground black pepper
* 170 g coarse Pork and Mushroom pâté
* 6 rashers Bacon
* 2 large [https://www.cookipedia.co.uk/calories/chicken/bq/2#jump chicken breasts]
* 375g Jus Rol, ready rolled Puff pastry
* 2 Egg yolks for Brushing the Pastry.

===Method===
* Add the Olive oil to a small pan and give it a good grind of Black pepper
* Very gently Fry the Garlic and Onions for 10 minutes in the Oil until soft
* Add the pâté, heat and stir until it breaks down and mingles with the Onions. remove from the heat and allow to cool a little.
* Lay 3 rashers of Bacon out on a large sheet of Cling-film and spread half of the Pate over the bacon
* With a sharp knife, make a pocket in the Chicken breast and add a tablespoon of Cranberry jelly
* Lay the Chicken breast on the Bacon and with the Help of the Cling-film, roll up into a parcel and 'twizzle' the ends to seal.
* Repeat for the other Chicken breast.
* Chill in the Refrigerator for 30 minutes, at the same time, remove the Puff-pastry and allow it to reach room temperature.
* After 30 minutes, remove the Cling-film and wrap each Chicken/Bacon parcel in Puff pastry. There will be enough for two in 1 pack of ready-rolled Pastry.
* You can either make the Wellington properly by Brushing the Pastry joins with Egg-Yolk and pressing together with the tines of a fork, or Cheat as I have by twisting the joins like a Calzone pizza or a Cornish pasty.
* Brush the surface of the Wellingtons with Egg-Yolk so they colour when Baked.
* Chill the Wellingtons in the Fridge while the Oven warms up, then Bake for 35 to 40 minutes - Check the Chicken is properly cooked then serve.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Chicken_Wellington

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