Chicken Wellington

Serves 2
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Directions

  1. 1Debone the chicken leg quarters, keeping the leg bone intact.
  2. 2Season the chicken with salt and pepper.
  3. 3Finely dice the mushrooms and garlic.
  4. 4Chop the sage leaves.
  5. 5Chop the onion.
  6. 6Sauté the diced onion, mushrooms, garlic, and sage in a pan.
  7. 7Add spinach to the sautéed mixture and cook until wilted.
  8. 8Place the chicken skin-side down on a flat surface.
  9. 9Spread the mushroom and spinach mixture onto the chicken.
  10. 10Roll the chicken tightly with plastic wrap to form a log shape.
  11. 11Steam the wrapped chicken until partially cooked.
  12. 12Sear the steamed chicken in a hot pan until golden brown.
  13. 13Wrap the seared chicken in slices of prosciutto.
  14. 14Roll out the puff pastry.
  15. 15Place the prosciutto-wrapped chicken onto the puff pastry.
  16. 16Roll the puff pastry around the chicken, sealing the edges.
  17. 17Trim any excess pastry using a pastry wheel.
  18. 18Create a lattice pattern on top of the puff pastry.
  19. 19Brush the pastry with egg wash.
  20. 20Garnish with fresh rosemary sprigs.
  21. 21Bake until the pastry is golden brown and flaky.
  22. 22Serve the Chicken Wellington with a rich sauce and mashed potatoes.

Ingredients

  • 2 Chicken leg quarters
  • Shiitake mushrooms
  • Garlic cloves
  • Sage
  • Onion
  • Spinach
  • Prosciutto
  • Puff pastry
  • Egg wash
  • Rosemary
  • Black pepper
  • Salt

Equipment

Cutting boardKnifePanSteamerTongsRolling pinPastry wheelParchment paperBaking sheetBrush

Tips

  • Use plastic wrap to help roll the chicken tightly.
  • Decorate the puff pastry with intricate designs for a beautiful presentation.