Chicken Wellington with Wild Mushroom Suprème Sauce
Nov 15, 2020
I can’t say this recipe came out of desperation…well, maybe it did.
My husband has imposed this rule on me: we can’t go foraging for new mushrooms if I still have ones “unprocessed” or uneaten from the last go-round. So, last night I had a handful of Chanterelles left and a package of puff pastry so got to work using those golden babies up making Chicken Wellington.
For those of you familiar with Beef Wellington, the idea is the same. Sear the meat — in this case, chicken breast — let it chill so it doesn’t turn the pastry soggy while you are wrapping it. Make a flavorful mushroom duxelles layer, smear that on the pastry before you wrap the chicken all snug in its buttery, doughy blanket. Brush pastry all over with an egg wash before sliding it into a preheated 400 degree oven.
Bake the little bundles until the chicken is done on the inside and the pastry is a puffy golden brown.
Add a lovely pool of Wild Mushroom Sauce made with broth and cream and thickened with a roux and you have mushroom nirvana!
I really hope you enjoy this. It was so much fun to make — sure there are a few moving parts, but once you get the elements created, it’s easy to put together. And, again, it really looks harder than it is!
Want more wild mushroom recipes? Take a peek at Sauteed Chicken Breasts with a Wild Mushroom Crust and Mushroom Paprika Cream. Not sure how to find and identify desirable wild mushrooms? Check out my new online class “Fungus Among Us: Tips for Turning Hunting into Gathering.“
Chicken Wellington with Wild Mushroom Suprème Sauce
Ingredients
- 4 boneless, skinless chicken breasts
- 1 Tbsp clarified butter, ghee or high-temp oil (such as avocado or grapeseed)
- 4 sheets puff pastry
- egg wash
For Mushroom Duxelles
- 1/4 cup clarified butter or ghee (see above)
- 1/4 cup shallots
- 1 cup mushrooms (cultivated or wild, such as Chanterelles)
- 1 Tbsp tomato paste, preferably double-concentrated
- salt and freshly ground pepper, to taste
For Suprème Sauce
- 2 Tbsp clarified butter or ghee (as above)
- 2 Tbsp flour
- 1 3/4 cup low-sodium chicken stock, heated
- 1/2 cup heavy cream
- 1 cup mushrooms, cleaned, sliced and sauteed
- salt and freshly ground pepper, to taste
Instructions
Prepare Chicken Breasts
-
In a heavy skillet, heat the clarified butter or ghee over high heat. Sear chicken breasts on all sides. Remove from pan and refrigerate until ready to assemble Wellingtons.
For Duxelles
-
In a food processor, mince shallots finely and reserve.
-
Repeat that process with the wild mushrooms and set aside.
-
In the skillet, heat the 1/4 cup of clarified butter or ghee over high heat. Add the shallots and cook over medium heat until translucent. Add the minced mushrooms. Cook over medium-low heat until ingredients are almost dry. Add the tomato paste and cook over low heat until fully incorporated. Season with salt and pepper taste and set aside.
For Suprème Sauce
-
In a medium saucepan, heat the 2 Tbsp of clarified butter or ghee, being careful that it does not turn brown. Add the flour and mix well. Cook until slightly browned. Gradually add the hot chicken broth, mixing well to avoid lumps. Gradually add heavy cream and sliced, sauteed mushrooms. Season to taste with salt and pepper.
To Assemble Wellingtons
-
Preheat the oven to 400°
-
On a clean work surface, lay out the sheets of puff pastry, one at a time.
-
Place 1/4 of the duxelles on the pastry, keeping a clean edge on all four sides. Place the cooked chicken breast, best side down, on the duxelles. Brush the edges of the pastry with egg wash. Enclose the chicken with the pastry (like making a burrito!) , by folding the pastry over the breast, making sure to paint dry pastry sections with egg wash before sealing. Refrigerate if not baking immediately (can be made 3 hours ahead to this point)
-
Place the puff pastry bundles seam-side down on a heavy cookie sheet or sheet pan lined with parchment or silicone baking mat. Decorate with dough scraps, as desired. Brush all sides with egg wash.
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Bake until the internal temperature of the chicken reaches 160° on a meat thermometer, roughly 20-25 minutes. Allow to rest in a warm place; internal temperature will increase to 165° while resting.
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To serve, place a few spoonfuls of sauce on a warmed plate. Cut each Chicken Wellington in half, using a serrated knife. Place the chicken on the plate. Garnish each serving with a perfect whole, small sauteed mushrooms.
Notes
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