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Chicken Wellington

  • Prep Time
  • Cook Time
    1 hour
  • Total Time
    1hr 30mins

A chicken version of an absolute classic.

Serves: 6-8 people

1 kg chicken fillets (diced or whole) 

1 tsp dried thyme

1 tsp dried sage

1 tsp granulated garlic

1 tsp sea salt

1/2 tsp cracked black pepper

1 block of shop bought shortcrust pastry

400g diced mushrooms

1 diced onion

1 large glass of white wine

1 tbsp Worcester sauce

1 beaten egg (for eggwash)

  • Add the chicken and seasonings to a food processor and mix until a sausage meat like consistency

  • Wrap the mixture tightly in cling film and roll in to a cylinder shape (around 3” thick) and refrigerate

  • Fry the onion and mushrooms for 5 minutes, add the white wine and Worcester sauce

  • Reduce until the wine has evaporated and the mixture is dry. Allow to cool

  • Roll out the pastry to around 2/3mm thick, and spread the onion and mushroom mix on to the pastry evenly

  • Place the chicken mixture on top of the pastry and fold the pastry over it until it is all covered, crimp the ends with a fork and cut off any excess then brush with the egg wash.

  • Cook in the oven on a tray lined with parchment paper at 190c for 1 hour or until the chicken has reached at least 74c internal

smokin dan logoRecipe courtesy of @smokin_dans


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