This marks my 5th Xmas theme recipe for 2018. This is also a dish which I will represent in one of my InstaFam's 12 days of Xmas event. I was very intimidated by making a Wellington; I was so afraid of screwing up an elegant dish. I do not consume beef, pork, mutton nor lamb. I was brainstorming for ideas on how to use chicken in a Wellington. In the end, I am so glad I went ahead with this idea, because it turns out to be one of the recipes which I am so proud of.
It indeed took a lot of effort, time, attention and patience in getting this dish right, but the result is very rewarding. This is one of those dishes which sit elegantly on any dinner table this festive season. I am using chicken thigh instead of breast because breast tends to dry out super fast and chicken thigh has that succulent texture. I am using mushroom and roasted pistachio as stuffings. Caramelized mushrooms have that umami bomb and pistachios just amplify that flavor.
I was thinking that chicken doesn't really have that kinda flavor as beef would have. Chicken tends to taste a bit blend on its own, so i decided to wrap my chicken thigh with turkey bacon strips. It indeed elevated the whole Wellington dish. I serve my chicken wellington with gravy, mashed potatoes and spinach. I really hope you will give this recipe a try and wow your families + guests this festive season.
Extra Virgin Olive Oil, 2 TBSP
Unsalted Butter, 2 TBSP
Shiitake Mushroom Finely Diced, 20g
Za'atar, 1/2 TSP
Roasted Pistachio Shelled Coarsely Chopped, 20g
Sea Salt, Pinch
White Pepper, Pinch
Chicken Thigh Skinless Boneless, 250g to 300g
Turkey Bacon, 7 to 8 Strips (Depending on the size of the chicken thigh)
Frozen Puff Pastry, 200g to 250g (Depending on the size of the chicken thigh)
Egg Lightly Beaten, 1 For Egg Wash
Unsalted Butter, 1 TBSP
Bleached All Purpose Flour, 1 TBSP
Chicken Stock, 3/4 Cup
White Wine, 3/4 Cup
Za'atar, 1/2 TSP
Sea Salt, Pinch
White Pepper, Pinch
Pomme Purée, 1 Recipe
Olive Oil, 2 TBSP
Baby Spinach, 125g
Yellow Onion Finely Diced, 1
Garlic Finely Minced, 3 Cloves
Cast Iron Skillet / Pan
Pls visit my "How To Make Mashed Potatoes / Pomme Purée" page for the recipe.
Prepare the stuffings.
In a skillet over medium heat, add in 1 TBSP of olive oil and butter.
As soon as the butter start to melt, add in the mushroom.
Saute until it starts to caramelize.
Add in za'atar and pistachio.
Continue to saute until the mushrooms are caramelized.
Season well with salt and pepper.
Give it a final mix.
Remove from heat and set aside to cool completely.
Assemble the Wellington.
Spread the chicken thigh on a working surface.
Place the stuffing onto the chicken thigh, the edge which you are gonna roll.
Carefully roll the chicken thigh into a log, like a Swiss roll.
Tuck tightly as you are rolling.
Prepare aluminium foil on another working surface.
Lay the bacon strips, overlapping, onto the foil.
Lay the bacon strips until you get around the same or longer than length of your chicken thigh.
Carefully transfer the chicken thigh onto the bacon strips, seam side down.
Roll the bacon and chicken up tightly with the foil.
*Let the foil do the work. Tighten the 2 ends with simple twists. Make sure the ends are twist tightly.*
Bring a sauce pot of water to a gentle boil.
Gently place the wrapped chicken into the boiling water.
Let it poach for about 20 mins.
After 20 mins, remove from heat and drain off any excess water.
Let it chill in the fridge for at least 30 mins.
After 30 mins, carefully unwrap the foil.
You should see a nice beautiful bacon wrapped chicken.
In a skillet over medium heat, add in the remaining 1 TBSP of olive oil and butter.
Lightly season the bacon wrapped chicken with salt and pepper.
As soon as the butter has melted, using tongs, sear the bacon wrapped chicken for about 1 min per side.
This step is to remove any excess oil from the bacon so it will make the puff pastry super greasy during final bake.
Set the bacon wrapped chicken aside to cool completely.
While the chicken is cooling, prepare the sauce.
In the same skillet over medium heat, add butter and flour.
Deglaze, stir and combine well until it comes together as a roux.
Gradually add in the chicken stock while still stirring.
*Make sure no lumps.*
Gradually add in white wine while still stirring.
Add in za'atar.
Taste and adjust for seasoning with salt and pepper.
Give it a final stir.
Remove from heat and set aside.
Bake the Wellington.
Roll out a large cling film onto a working surface.
Roll out the puff pastry onto the cling film, to the size of the bacon wrapped chicken.
Brush the whole puff pastry with egg wash.
Carefully place the bacon wrapped chicken onto the puff pastry, on the edge which you are gonna roll.
*Let the cling film do the work and roll the pastry into a log. Tuck tightly as you roll.*
Tighten both 2 ends with twists.
Sit in the fridge for at least 30 mins.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Prepare a baking tray lined with parchment paper.
Carefully remove the cling film.
Place the wellington onto the baking tray.
Generously brush the wellington with more egg wash.
Lightly season the wellington with salt and pepper.
Score the pastry with a few light slits to allow air to escape during baking.
Wack into the oven and bake for 25 to 30 mins or until it is golden brown.
Remove from oven and set aside to cool for at least 10 mins before slicing.
While the wellington is cooling down, prepare spinach.
Wash the spinach thoroughly with water.
In a skillet over medium heat, add in olive oil.
As soon as the oil is heated up, add in onion.
Saute until translucent.
Add in garlic and saute until aromatic.
Add in the spinach.
Saute until the spinach has wilt down.
Season with salt and pepper.
To plate for serving.
Drizzle the gravy onto a serving plate.
Add mashed potatoes over the top.
Lightly press down the mashed potatoes to form a disc.
Add the sauted spinach onto the potatoes.
Lastly, top with a slice of the chicken wellington.