Chicken Wellington: Difference between revisions

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|title=Chicken Wellington, British recipe  
|title=Chicken Wellington, British recipe  
|titlemode=replace
|titlemode=replace
|keywords=Chicken Wellington recipe British recipes from The cook's Wiki
|keywords=#chickenwellington #chicken #bacon #chickenbreast #pastry #puffpastry #onions #hasselbackpotatoes #oliveoil #yolk #brushing
|hashtagrev=032020
|description=After the success of my beef wellington, I thought I would 'invent' a chicken version
|description=After the success of my beef wellington, I thought I would 'invent' a chicken version
}}
}}
<!-- /seo -->
I thought I would 'invent' this after the success of my recent [[Beef Wellington]].  Disappointingly, after I had assembled them and check teh internets ''(sic)'', I discover that I am not the first to make this :-)
It's very much an experiment, made from what was available when the shops were shut. One of the things I may change is to use [[Belazu chilli jelly]], instead of [[Cranberry jelly|cranberry jelly]] - or maybe that can be another recipe.
This version uses [[pâté]] rather than [[duxelles]].  It was an absolute success and more versions will certainly follow.


From the ingredients you would think that it would serve just two people as the chicken breasts were quite small and the bacon very thin.  However we both agreed that as they were they could easily have serve 4 people, especially if served with extra vegetables.


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|TotalCalories = 3256
|TotalCalories = 3256
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  |PrepTime = 45 minutes
  |PrepTime = 45 minutes
  |CookTime = 40 minutes
  |CookTime = 40 minutes
  |Image = [[Image:Chicken Wellington recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Chicken Wellington recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Chicken Wellington ready to bake.jpg|thumb|300px|right|[[Chicken]] Wellingtons, ready to bake]]
</table>
[[Image:Chicken Wellington rolled in cling-film.jpg|thumb|300px|right|Roll in cling-film and chill]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Chicken Wellington bacon spread with pate.jpg|thumb|300px|right|Bacon spread with and pate]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Chicken Wellington Pate, onions and garlic, ready to spread.jpg|thumb|300px|right|Pate, onions and garlic, ready to spread]]
<span class="review">
[[Image:Chicken Wellington ingredients.jpg|thumb|300px|right|[[Chicken]] Wellington, the ingredients]]
<span class="reviewHeader">
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====Best recipe review====
I thought I would 'invent' this after the success of my recent [[Beef Wellington]]. Disappointingly, after I had assembled them and check teh internets ''(sic)'', I discover that I am not the first to make this :-)
</span>
''<span class="reviewTitle">Much cheaper than Beef Wellington.</span>''


It's very much an experiment, made from what was available when the shops were shut. One of the things I may change is to use [[Belazu chilli jelly]], instead of [[Cranberry jelly|cranberry jelly]] - or maybe that can be another recipe.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


This version uses [[pâté]] rather than [[duxelles]]. It was an absolute success and more versions will certainly follow.
<span class="reviewDesc">..and just as good.  Cranberry sauce sounds a great idea.</span>
 
From the ingredients you would think that it would serve just two people as the chicken breasts were quite small and the bacon very thin.  However we both agreed that as they were they could easily have serve 4 people, especially if served with extra vegetables.


<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
| 1 medium [[Onion|onion]], peeled and finely chopped
| 1 medium [[Onion|onion]], peeled and finely chopped
| 3 Cloves [[Garlic|garlic]], peeled and thinly sliced
| 3 Cloves [[Garlic|garlic]], peeled and thinly sliced
| 2 tablespoon [[Olive oil]]
| 2 tablespoons of  [[Olive oil]]
| [[Freshly ground black pepper|freshly ground black pepper]]
| [[Freshly ground black pepper|freshly ground black pepper]]
| 170 g coarse [[Pork|pork]] and [[Mushroom|mushroom]] pâté
| 170 g coarse [[Pork|pork]] and [[Mushroom|mushroom]] pâté
| 6 rashers [[Bacon|bacon]]
| 6 rashers [[Bacon|bacon]]
| 2 large [[Chicken|chicken]] breasts
| 2 large [https://www.cookipedia.co.uk/calories/chicken/bq/2#jump chicken breasts]
| 375g Jus Rol, ready rolled [[Puff pastry|puff pastry]]
| 375g Jus Rol, ready rolled [[Puff pastry|puff pastry]]
| 2 [[Egg yolks|egg yolks]] for [[Brushing|brushing]] the [[Pastry|pastry]].
| 2 [[Egg yolks|egg yolks]] for [[Brushing|brushing]] the [[Pastry|pastry]].
}}
}}


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* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
===Method===
===Method===
<gallery widths=250px heights=250px perrow=5>
Image:Chicken Wellington ready to bake.jpg|[[Chicken]] Wellingtons, ready to bake
Image:Chicken Wellington rolled in cling-film.jpg|Roll in cling-film and chill
Image:Chicken Wellington bacon spread with pate.jpg|Bacon spread with and pate
Image:Chicken Wellington Pate, onions and garlic, ready to spread.jpg|Pate, onions and garlic, ready to spread
Image:Chicken Wellington ingredients.jpg|[[Chicken]] Wellington, the ingredients
</gallery>


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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chickenwellington|#chickenwellington]] [[Special:Search/chicken|#chicken]] [[Special:Search/bacon|#bacon]] [[Special:Search/chickenbreast|#chickenbreast]] [[Special:Search/pastry|#pastry]] [[Special:Search/puffpastry|#puffpastry]] [[Special:Search/onions|#onions]] [[Special:Search/hasselbackpotatoes|#hasselbackpotatoes]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/yolk|#yolk]] [[Special:Search/brushing|#brushing]]
</code><!-- /footer hashtags -->

Latest revision as of 17:09, 11 April 2024

I thought I would 'invent' this after the success of my recent Beef Wellington. Disappointingly, after I had assembled them and check teh internets (sic), I discover that I am not the first to make this :-)

It's very much an experiment, made from what was available when the shops were shut. One of the things I may change is to use Belazu chilli jelly, instead of cranberry jelly - or maybe that can be another recipe.

This version uses pâté rather than duxelles. It was an absolute success and more versions will certainly follow.

From the ingredients you would think that it would serve just two people as the chicken breasts were quite small and the bacon very thin. However we both agreed that as they were they could easily have serve 4 people, especially if served with extra vegetables.


Chicken Wellington
Electus
Servings:Serves 2 to 4 (see below)
Calories per serving:1628
Ready in:1 hour 25 minutes
Prep. time:45 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

Best recipe review

Much cheaper than Beef Wellington.

5/5

..and just as good. Cranberry sauce sounds a great idea.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

  • Chicken Wellingtons, ready to bake

    Chicken Wellingtons, ready to bake

  • Roll in cling-film and chill

    Roll in cling-film and chill

  • Bacon spread with and pate

    Bacon spread with and pate

  • Pate, onions and garlic, ready to spread

    Pate, onions and garlic, ready to spread

  • Chicken Wellington, the ingredients

    Chicken Wellington, the ingredients

  1. Add the olive oil to a small pan and give it a good grind of black pepper
  2. Very gently fry the garlic and onions for 10 minutes in the oil until soft
  3. 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.
  4. Lay 3 rashers of bacon out on a large sheet of cling-film and spread half of the pate over the bacon
  5. With a sharp knife, make a pocket in the chicken breast and add a tablespoon of cranberry jelly
  6. 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.
  7. Repeat for the other chicken breast.
  8. Chill in the refrigerator for 30 minutes, at the same time, remove the puff-pastry and allow it to reach room temperature.
  9. 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.
  10. 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.
  11. Brush the surface of the Wellingtons with egg-yolk so they colour when baked.
  12. 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.

Serving suggestions

Serve with Hasselback potatoes and peas

Chef's notes

I was a little concerned that the chicken would not be cooked in the 20 to 30 minutes that it normally takes to cook puff pastry. In the event we cooked them in the oven with the hasselback potatoes, which took almost an hour. The chicken was very moist, probably due to the cranberry sauce and pate, yet the pastry was perfect - super crunchy!

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