Chicken Wellingtons

Main dishes - meat

Preparation time

30min

Total time

1h 10min

Portion

-- --

Level

medium

TM 7
TM 6

by ThermoInspiredFoodie

published: 2025/07/09

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Ingredients

HAZELNUT CRUMB

30 grams day old bread, broken into pieces
30 grams blanched hazelnuts
2 sprig fresh thyme, Leaves only

LEEK DUXELLES

2 cloves garlic, Peeled
6 sprig parsley, Leaves only
200 grams leek, White part only
2 sprig tarragon, fresh, Leaves only
40 grams Butter
2 pinches sea salt, Extra for seasoning
2 pinches ground pepper, Extra for seasoning

CHICKEN WELLINGTONS

6 portion skinless chicken breast fillet, (150g each, whole trimmed
1 tbsp mixed dried herbs, To season
1 tbsp olive oil
6 sheets Puff pastry, 18cm x25cm each or make batch quick puff pastry see cookidoo
300 grams Camembert cheese, Cut into slices
1 --- egg, Beaten

TARRAGON & MUSTARD SAUCE

100 grams onion, Halved
20 grams Butter
300 grams cream
2 tsp wholegrain mustard
1 sprig tarragon, fresh, Leaves only
1/4 tsp sea salt
1 pinch ground pepper

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Recipe's preparation

HAZELNUT CRUMB

Place all crumb ingredients into mixing bowl and chop 1sec/speed 7. Transfer to an oven tray and set aside.

LEEK DUXELLES

Place garlic, parsley, leek, tarragon, butter, salt and pepper into mixing bowl, then chop 3sec/speed 7. Scrape down sides of bowl and saute 5min/120/

/speed 1. Transfer to bowl, set aside to cool. Clean and dry mixing bowl.

CHICKEN WELLINGTONS

Meanwhile, speinkle chicken with mixed herbs and season with salt and pepper. Heat frying pan over medium-high heat, add oil and sear on both sides until golden. Transfer to plate to cool.

Preheat oven to 200 degrees

Place 1 chicken breast onto centre of puff pastry. Spread with some leek duelled and top with slices camembert cheese. Cut pastry on either side of chicken into strip's approx 2xm. Fold up top and bottom ends of pastry. Then carefully fold one strip of pastry over chicken. Alternating sides to tightly enclosed in a criss cross fashion.

Place chicken wellington onto prepared baking tray. Brush with beaten egg. Repeat eith remaining chicken breasts. Bake on lined tray for 40-45 mins until golden brown. Add hazelnut crumb to tray for last 10mins of baking time.

TARRAGON & MUSTARd CREAM

Ten minutes before wellingtons finished baking, make sauce.

Place onion and butter into mixing bowl and chop 5 sec/speed 5. Scrape down sides of bowl then saute 3min/120/speed 1.

Add cream, mustard, tarragon, salt and pepper then cook 5min/120/speed 1. Then blend 20 sec/speed 6-10, increasing speed gradually.

Serve Chicken weelingtons topped with Hazelnut Crumb, Tarragon Sauce with fries & salad. Enjoy!

Thermomix Model

Recipe is created for
TM 7
Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Dinner