Jamie Oliver’s Chicken Wellington is made with chicken breasts, olive oil, garlic, mixed mushroom, parsley, lemon, rolled puff pastry, egg, mustard, white wine, double cream, and cranberry sauce, creating a savory dish that takes an hour to prepare!
Try More Jamie Oliver Recipe:
🧡 Why You’ll Love This Chicken Wellington Recipe:
- Impressive Presentation: It looks and tastes like a gourmet dish, perfect for impressing guests or for special family dinners.
- Flavorful Mushroom Filling: The savory mushroom mixture adds depth and richness to the tender chicken, creating a delicious contrast with the flaky pastry.
- Versatile Dish: It pairs well with various sides, from simple greens to creamy mashed potatoes, making it adaptable for different tastes and occasions.
- Easy to Make: Despite its elegant appearance, the recipe is straightforward to prepare, allowing you to achieve restaurant-quality results at home with minimal fuss.
❓ What Is Jamie Oliver’s Chicken Wellington Recipe?
Jamie Oliver’s Chicken Wellington Recipe combines chicken breasts stuffed with a mushroom mixture, wrapped in puff pastry, baked until golden, and served with a mustard and white wine sauce.
🍗 Jamie Oliver Chicken Wellington Ingredients
- olive oil
- 2 cloves of garlic
- 250 g mixed mushrooms
- 1 bunch of fresh flat-leaf parsley (30g)
- ½ a lemon
- 4 chicken breasts, skin off
- plain flour, for dusting
- 320 g ready-rolled puff pastry
- 1 large egg
- 2 heaped tablespoons of wholegrain mustard
- 150 ml white wine
- 150 ml double cream
- 2 tablespoons cranberry sauce
- optional: extra virgin olive oil
🍠 How To Make Jamie Oliver Chicken Wellington
- Set the oven temperature to 200°C (400°F, gas 6).
- Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add sliced garlic and mushrooms. Season with salt and pepper, cook for 10 minutes until golden.
- Add finely sliced parsley stalks and roughly chopped leaves. Squeeze in lemon juice, remove from heat, and let cool.
- Cut a pocket into each chicken breast and stuff with the mushroom mixture.
- On a floured surface, cut the pastry into 4 pieces. Wrap each chicken breast in pastry and place on an oiled baking tray. Brush with beaten egg.
- Bake for 35 minutes until golden and cooked through.
- In a pan, reduce mustard and white wine over medium-high heat. Add cream and simmer until thickened. Season to taste.
- Slice each chicken breast and serve with mustard sauce, cranberry sauce, and a drizzle of extra virgin olive oil. Serve with steamed greens and mashed potatoes.
💭 Recipe Tips
- Cool the Mushroom Mixture: Ensure the mushroom filling cools completely before stuffing the chicken breasts. This prevents the puff pastry from becoming soggy.
- Handle Puff Pastry Carefully: Use a lightly floured surface and handle the puff pastry gently to prevent tearing or stretching.
- Even Egg Wash Application: Brush the beaten egg evenly over the pastry-wrapped chicken breasts before baking to achieve a golden, glossy finish.
- Rest Before Slicing: Allow the Chicken Wellington to rest for a few minutes after baking. This helps the flavors settle and makes it easier to slice neatly without the filling spilling out.
🍟 What To Serve With Chicken Wellington?
Serve Chicken Wellington with Hasselback Potatoes,Creamy Polenta, French Braised Peas, Pickled Red Onions,Beetroot Relish,Carrot And Swede Mash,Creamed Leeks,Miso Aubergine, Tabbouleh, Sprouts With Bacon, and Mustard Potato Mash.
🎚 How To Store Leftovers Chicken Wellington?
- In The Fridge: Store leftover chicken wellington in an airtight container for up to 4 days.
- In The Freezer: Wrap leftover chicken wellington in plastic wrap and foil, and freeze for up to 3 months.
🥵 How To Reheat Leftovers Chicken Wellington?
- In The Oven: Reheat leftover chicken wellington on a baking sheet at 350°F for 15 to 20 minutes.
- On The Stove: Heat leftover chicken Wellington slices in a covered pan over medium heat for 6 minutes.
- In The Microwave: Heat leftover chicken wellington in a microwave-safe dish on medium in 30-second intervals until heated.
- In The Air Fryer: Reheat leftover chicken wellington in an air fryer basket at 300°F (150°C) for 8 to 10 minutes.
FAQs
Why is chicken Wellington soggy?
Chicken Wellington can become soggy if juices from the chicken breast leak into the pastry during cooking, compromising its crispness.
Is phyllo or puff pastry better for chicken Wellington?
Puff pastry is generally preferred for chicken Wellington due to its ability to bake into a flaky, crispy crust.
Can I prep chicken Wellington the night before?
Yes, you can prepare Chicken Wellington up to 24 hours in advance, refrigerate, and bake just before serving for freshness.
How do I make the bottom of my chicken Wellington crispy?
To make the bottom of your chicken Wellington crispy, bake a rectangle of puff pastry separately before assembling the Wellington.
Try More Jamie Oliver Recipe:
Jamie Oliver Chicken Wellington Nutrition Facts
Amount Per Serving
- Calories 328.9
- Total Fat 19.8g
- Saturated Fat 9.5g
- Cholesterol 145.4mg
- Sodium 282.0mg
- Potassium 148.6mg
- Total Carbohydrate 7.3g
- Dietary Fiber 0.8g
- Sugars 1.0g
- Protein 29.3g
Jamie Oliver Chicken Wellington
Description
Jamie Oliver’s Chicken Wellington is made with chicken breasts, olive oil, garlic, mixed mushroom, parsley, lemon, rolled puff pastry, egg, mustard, white wine, double cream, and cranberry sauce, creating a savory dish that takes an hour to prepare!
Ingredients
Instructions
- Set the oven temperature to 200°C (400°F, gas 6).
- Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add sliced garlic and mushrooms. Season with salt and pepper, cook for 10 minutes until golden.
- Add finely sliced parsley stalks and roughly chopped leaves. Squeeze in lemon juice, remove from heat, and let cool.
- Cut a pocket into each chicken breast and stuff with the mushroom mixture.
- On a floured surface, cut the pastry into 4 pieces. Wrap each chicken breast in pastry and place on an oiled baking tray. Brush with beaten egg.
- Bake for 35 minutes until golden and cooked through.
- In a pan, reduce mustard and white wine over medium-high heat. Add cream and simmer until thickened. Season to taste.
- Slice each chicken breast and serve with mustard sauce, cranberry sauce, and a drizzle of extra virgin olive oil. Serve with steamed greens and mashed potatoes.
Notes
- Cool the Mushroom Mixture: Ensure the mushroom filling cools completely before stuffing the chicken breasts. This prevents the puff pastry from becoming soggy.
Handle Puff Pastry Carefully: Use a lightly floured surface and handle the puff pastry gently to prevent tearing or stretching.
Even Egg Wash Application: Brush the beaten egg evenly over the pastry-wrapped chicken breasts before baking to achieve a golden, glossy finish.
Rest Before Slicing: Allow the Chicken Wellington to rest for a few minutes after baking. This helps the flavors settle and makes it easier to slice neatly without the filling spilling out.