Chicken Wellington

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Chicken Wellington. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Wellington is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They are fine and they look wonderful. Chicken Wellington is something which I have loved my entire life.

Many things affect the quality of taste from Chicken Wellington, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Wellington delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Wellington is 6+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Wellington estimated approx 1h30m.

To get started with this recipe, we must prepare a few components. You can cook Chicken Wellington using 33 ingredients and 17 steps. Here is how you can achieve that.

Thanksgiving inspired flavors!

Ingredients and spices that need to be Prepare to make Chicken Wellington:

1. Marinade
2. 1/2 Cup Extra Virgin Olive Oil
3. 1/2 Cup Balsamic Vinegar
4. 1/4 Cup Soy Sauce
5. 1/4 Cup Worcestershire Sauce
6. 1/8 Cup Lemon Juice
7. 3/4 Cup Brown Sugar
8. 2 Tbsp Fresh Rosemary
9. 2 Tbsp Dijon Mustard
10. 1 1/2 Tsp Kosher Salt
11. 1 Tsp Black Pepper
12. 2 Tsp Garlic Powder
13. Chicken & Wellington Fillings
14. 6 Chicken Breasts (Butterflied & Flattened to 1/2" Thick)
15. 1 Tbsp Avacado Oil
16. 1 Lg Onion (Diced)
17. 400 g Pork Sausage Meat
18. 1/2 Tbsp Fresh Rosemary (Chopped)
19. 1 Tbsp Fresh Parsley (Chopped)
20. 1 Tbsp Fresh Thyme (Chopped)
21. 1 Tbsp Sage Leaves (Chopped)
22. 100 g Breadcrumbs
23. 3 Packages Prosciutto
24. 2-4 Packages Puff Pastry
25. All Purpose Flour for Rolling Dough
26. 2 Egg Yolks
27. 1 Tbsp Luke Warm Water
28. Kosher Salt for sprinkling
29. Cranberry Sauce
30. 2 Cups Cranberries
31. 1/2 Cup Water
32. 1/2 Cup Sugar
33. 1/4 Tsp Lemon Juice

Instructions to make to make Chicken Wellington

1. 2 days before cooking, mix your Marinade in a large bowl. Butterfly, then beat your chicken until it's an even thickness all around. Place chicken one at a time into the bowl, ensuring that the marinade coats all sides of each piece as you add them into the bowl. Refrigerate for 1 Day.
2. The next day, remove the bowl from the fridge and take chicken out, letting the marinade drip off. Set aside.
3. Next, we make the Cranberry sauce. Heat a pot over medium heat and add your water and sugar. Bring to a boil and stir. Ensure the sugar is dissolved.
4. Add your Cranberries, return to a boil and lower heat. Simmer for 10 minutes.
5. Add your lemon juice, remove from heat and let it cool. Place in fridge until ready for assembly.
6. In another bowl, mix your sausage meat, fresh herbs, diced onion and breadcrumbs together. Lay out a large section of cling wrap on your tabletop. You may need to overlay multiple pieces of cling wrap to ensure everything is rolled properly.
7. Lay out your prosciutto vertically, with the ends of each slightly overlaying each other (see photo). Next, lay your chicken breasts onto the prosciutto.
8. Take your sausage mixture and spread it onto your chicken in an even layer. Finish by brushing a generous amount of cranberry sauce onto the sausage.
9. Using the cling wrap, roll the chicken into a log. Make sure everything stays tight while rolling. Once rolled, twist the extra cling wrap on the ends and continue to roll. This will push any excess air out of your log and allow the log to form tightly. Place in your freezer for 30 minutes to settle.
10. While that settles, sprinkle some flour on your surface and lay out your puff pastry. I'm using larger sheets, then using the extra bits to make decoration (you can do leaves, lattice, etc).
11. Roll puff pastry until it is very thin (about 1/8" or slightly thicker than the average coin). Too thick and you risk the pastry being undercooked, while your fillings are overcooked. Make sure to have 2 sheets of pastry (one for the top and one for the bottom). Take your chicken logs out of the freezer and set them on the bottom edge of your puff pastry. Leave a slight bit of pastry around the edges for sealing. (see photos)
12. Brush the edges of pastry with your egg yolk and water mixture. Take your second pastry sheet and lay it on top of the chicken log. Pinch the edges in to remove any excess air and cut the excess away (barely leaving an edge). Use a fork to seal your edges.
13. Wipe away the flour on your counter and place cling wrap onto it. Transfer your wellington onto the cling wrap. Wrap the wellington in the same way you did the chicken log, making sure it's tight and the edges are sealed. Place in the fridge until the next day.
14. On the day of cooking, preheat your oven to 375°F (about 180°C). Take your wellington out of the fridge and remove the cling wrap.
15. Mix your egg yolks with the tbsp of water (use the egg wash from yesterday if you kept it). Using a brush, brush the wellington all around. If you're adding lattice or decorations, add it now and use the egg wash on those as well. Do not add the decorations before your first egg wash. The egg wash helps them stick in place. If you aren't using decorations, then egg wash and score the top with a knife (which is what I'm doing).
16. Sprinkle it with flaky Sea Salt or Kosher Salt, set it on a wire rack. Line a cookie sheet with parchment paper, then place your wire rack on top. Chicken typically releases a lot of water, so raising it on the wire rack prevents the bottoms from getting soggy. Place it in the oven for about 40-45 minutes. Poke a thermometer inside to ensure an internal temperature of 165°F on your chicken before removing it.
17. Once it's at 165°F, remove it and let it rest for 5-10 minutes. Serve with gravy, potatoes, vegetables, some extra Cranberry sauce, etc.

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So that is going to wrap this up for this special food Steps to Prepare Super Quick Homemade Chicken Wellington. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!