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  1. Chicken Wellington

  2. Yield: 6 servings

  3. 6 chicken breasts, split, skinned and boned

  4. 3 cup water

  5. 1 1/2 cup dry white wine

  6. 1 medium carrot, thinly sliced

  7. 2 1/2 tsp fresh tarragon, chopped or 3/4 tsp dried

  8. 12 whole black peppercorns

  9. 3 whole allspice

  10. 1 sprig fresh thyme or 1/4 tsp dried

  11. 3 sprigs fresh parsley

  12. 1/2 tsp salt

  13. 1 shallot, finely minced

  14. 1 lb mushrooms, finely chopped

  15. 4 Tbsp lightly salted butter,melted

  16. 1/2 tsp fresh lemon juice

  17. 1/2 cup pignoli nuts, toasted and chopped

  18. 2 1/2 tsp cognac or brandy

  19. 1/3 cup fresh parsley, chopped

  20. 2 10-oz frozen pastry shells

  21. Combine water, wine, carrot, tarragon, peppercorns, allspice, thyme,

  22. parsley and salt in a large heavy saucepan. Simmer, covered for 20

  23. minutes. Poach chicken in liquid for 10 minutes. Remove chicken-cool,

  24. cover and chill. Strain broth, and reduce to 1 1/2 cups over medium

  25. heat. Saute shallots and mushrooms in 2 Tbsp butter until all liquid is

  26. 15 min

  27. pignolis, cognac, parsley and remaining butter and blend well.

  28. Hold for assembly.

  29. Preheat oven to 425 degrees Thaw pastry shells, Ror each piece of

  30. chicken, roll out a thawed shell on a floured surface to make an

  31. 8" circle. On each 8" circle, spoon

  32. 1 Tbsp Mushroom pate, and set

  33. chicken on top. Enclose in pastry. Bake Wellingtons uncovered on

  34. lowest rack of oven for 10 minutes. Move rack to highest rack in

  35. oven for another 10 minutes longer, or until golden. Serve with

  36. Cognac sauce. Makes 6 servings

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