Monday, 15 June 2009

Wild Mushroom and Herb Chicken Wellington

This is a dish i cooked in the semi,s of Masterchef. I also cooked it on ITV This Morning. Its a great dish, easy to make and great for dinner parties as you can make it all ahead of time.

You will need:-

Serves 4

Mixed Mushrooms any combo.
Olive oil
1 cloves of garlic, peeled and chopped
1 handful of fresh thyme, chopped
4 chicken breast Wing Bone on if poss
1 pack of puff pastry
1 egg, beaten
2 heaped tablespoons wholegrain mustard
1 large wineglass of white wine
140 ml double cream


Preheat the oven to 200C/400F/gas 6. Chop up the mushrooms – half rough and half fine. To a hot pan, add a couple of lugs of olive oil and slowly fry the garlic with mushrooms for about 10 minutes. Season to taste and stir in the chopped thyme. Allow to cook. Pull back the chicken fillet on the breast and, keeping it intact, score into the breast and stuff the chicken with the cooled mushrooms.
Roll the pastry out. Slice into 4 pieces, lengthways, and wrap around chicken breast. Brush the pastry with a little egg, and cook in the preheated oven for 35 minutes. While the chicken is cooking, put the mustard and white wine into a hot pan and allow to reduce until you’ve cooked away the alcohol smell. Add the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste. Slice each chicken breast into 3 and serve with a bit of sauce and a little drizzle of olive oil if you like.

No comments:

Post a Comment