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