Chicken Wellingtons With Redcurrant Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C) and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, melt the butter over medium heat. Add the mushrooms, onions, and garlic, and cook until softened and any liquid has evaporated.
• STEP 3.Season the chicken breasts with salt and pepper. Place a chicken breast on each puff pastry sheet and top with a spoonful of the mushroom mixture.
• STEP 4.Fold the puff pastry over the chicken and seal the edges by pressing with a fork. Place the Wellingtons on the prepared baking sheet.
• STEP 5.Brush the Wellingtons with beaten egg and bake for 25-30 minutes, or until the pastry is golden brown and the chicken is cooked through.
• STEP 6.While the Wellingtons are baking, prepare the redcurrant sauce. In a small saucepan, combine the redcurrant jelly, red wine vinegar, and chicken broth. Bring to a simmer and cook until the sauce has thickened slightly.
• STEP 7.Once the Wellingtons are done, let them cool for a few minutes before serving. Serve with the redcurrant sauce on the side.
• STEP 8.Enjoy these Chicken Wellingtons with Redcurrant Sauce as a fancy main course for a dinner party or a special family meal.

Cooking Tips

• Make sure to thoroughly seal the edges of the puff pastry to prevent any filling from leaking out during baking.
• You can prepare the Wellingtons in advance and refrigerate them until ready to bake. Just make sure to brush with beaten egg right before baking.
• If you don't have redcurrant jelly, you can substitute with cranberry sauce or raspberry jam for a similar sweet and tangy flavor.

Storage and Serving

• Leftover Chicken Wellingtons can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the Wellingtons in a preheated oven at 350掳F (175掳C) for about 15 minutes, or until heated through.
• Serve the Chicken Wellingtons with Redcurrant Sauce as a main course with a side of roasted vegetables or a fresh salad.