Chicken Wellington
| Serves: | 4 |
Ingredients
- 1/2 onion, finely chopped
- black onion seeds (optional)
- 1 egg yolk
- Sea salt and freshly ground black pepper
- 2 x 125 g Farmhouse Pâté
- 2 rolls puff pastry, defrosted
- 3 tbsp lemon juice
- 1 tsp garlic, crushed
- 1 sprig fresh thyme
- 25 g dried porcini mushrooms
- 30 g butter
- 4 chicken breasts
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oven to 200 °C.
- Rehydrate the porcini mushrooms in a cup of boiling water for 15 minutes or until soft, then drain the excess water.
- Melt the butter in a pan and add the onion, porcini mushrooms, garlic, lemon juice and thyme. Cook for 3 – 4 minutes, remove the sprig of thyme and set aside to cool.
- Spread a sheet of puff pastry with a layer of the farmhouse pâté, leaving a clear border around the edges.
- Place two of the chicken breasts, overlapping each other, in the centre of the puff pastry and top with the mushroom mixture.
- Place the other two chicken breasts on top of the two chicken breasts on the pastry.
- Wet the edges of the pastry, then place a second sheet of pastry on top of the chicken breats and press the pastry edges together to close the parcel.
- Glaze the pastry with the egg yolk, prick the parcel with a fork in several places and sprinkle with the black onion seeds (optional).
- Bake in the oven on the middle shelf for 30 – 40 minutes until golden and cooked through.
- Remove from the oven and serve immediately with vegetables of your choice.
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