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Countryside Chicken Wellington
Tender chicken breast is paired with a rich layer of earthy mushroom duxelles and savoury prosciutto, creating a beautiful depth of flavour in every slice.
Season the chicken breasts generously with sea salt and freshly cracked black pepper. Heat the olive oil in a skillet over medium-high heat and sear the chicken until beautifully golden on both sides. The chicken does not need to be fully cooked at this stage. Transfer to a plate and allow it to cool completely.
In the same pan, melt the butter and add the finely chopped mushrooms, shallot, and garlic. Cook gently, stirring often, until the mixture releases its moisture and reduces into a rich, paste-like mushroom duxelles. Remove from the heat and allow it to cool.
Lay a sheet of plastic wrap on the work surface and arrange the slices of prosciutto slightly overlapping to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto, then place a chicken breast in the centre. Using the plastic wrap as a guide, roll everything tightly around the chicken to form a neat parcel. Refrigerate for 15–20 minutes to help it hold its shape.
Lightly roll out the puff pastry and place the chilled chicken parcel in the centre. Carefully wrap the pastry around the chicken, sealing the edges well to enclose it completely. Chill again for about 10 minutes to keep the pastry firm.
Whisk together the egg yolk and water to create an egg wash, then brush it generously over the pastry. Using a sharp knife, cut a few small slits in the top to allow steam to escape.
Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the pastry is deeply golden and crisp. Allow the Wellington to rest for about 5 minutes before slicing and serving.
A few details make all the difference
01
Create a rich mushroom duxelles
Cook the mushrooms slowly until all excess moisture has evaporated. A dry, concentrated duxelles prevents the pastry from becoming soggy and develops deep savoury flavour.
02
Roll the prosciutto and mushroom layer tightly
Use plastic wrap to create a firm, even parcel around the chicken. Chilling helps the Wellington keep its shape and makes wrapping in pastry much easier.
03
Brush generously with egg wash for a golden finish
A thorough coating of egg wash creates the deep golden colour and crisp shine that makes Chicken Wellington so impressive when baked.
Why this recipe works
Tender chicken breast is paired with a rich layer of earthy mushroom duxelles and savoury prosciutto, creating a beautiful depth of flavour in every slice. Inspired by the elegance of the classic Wellington, this lighter interpretation offers all the charm of the original while remaining effortlessly approachable — a perfect centrepiece when you want something quietly impressive at the table.
Cook’s notes
Puff pastry
Work with puff pastry that is cold yet still pliable. Keeping the pastry well chilled helps the butter layers remain intact, allowing it to puff beautifully in the oven and bake to a delicate, golden finish.
Cooling
Ensure both the chicken and the mushroom duxelles are fully cooled before assembling the Wellington. Wrapping warm ingredients in puff pastry can create excess moisture, which may prevent the pastry from baking up crisp and beautifully golden. Allowing the filling to cool helps the pastry remain light, flaky, and perfectly layered.
Finally
Allow the Wellington to rest briefly after baking before slicing. This short pause lets the juices settle within the chicken, ensuring each slice remains tender, flavourful, and beautifully composed.
Season the chicken breasts generously with sea salt and freshly cracked black pepper. Heat the olive oil in a skillet over medium-high heat and sear the chicken until beautifully golden on both sides. The chicken does not need to be fully cooked at this stage. Transfer to a plate and allow it to cool completely.
In the same pan, melt the butter and add the finely chopped mushrooms, shallot, and garlic. Cook gently, stirring often, until the mixture releases its moisture and reduces into a rich, paste-like mushroom duxelles. Remove from the heat and allow it to cool.
Lay a sheet of plastic wrap on the work surface and arrange the slices of prosciutto slightly overlapping to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto, then place a chicken breast in the centre. Using the plastic wrap as a guide, roll everything tightly around the chicken to form a neat parcel. Refrigerate for 15–20 minutes to help it hold its shape.
Lightly roll out the puff pastry and place the chilled chicken parcel in the centre. Carefully wrap the pastry around the chicken, sealing the edges well to enclose it completely. Chill again for about 10 minutes to keep the pastry firm.
Whisk together the egg yolk and water to create an egg wash, then brush it generously over the pastry. Using a sharp knife, cut a few small slits in the top to allow steam to escape.
Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the pastry is deeply golden and crisp. Allow the Wellington to rest for about 5 minutes before slicing and serving.
Cook’s notes
Puff pastry: Work with puff pastry that is cold yet still pliable. Keeping the pastry well chilled helps the butter layers remain intact, allowing it to puff beautifully in the oven and bake to a delicate, golden finish.
Cooling: Ensure both the chicken and the mushroom duxelles are fully cooled before assembling the Wellington. Wrapping warm ingredients in puff pastry can create excess moisture, which may prevent the pastry from baking up crisp and beautifully golden. Allowing the filling to cool helps the pastry remain light, flaky, and perfectly layered.
Finally: Allow the Wellington to rest briefly after baking before slicing. This short pause lets the juices settle within the chicken, ensuring each slice remains tender, flavourful, and beautifully composed.
Cooking mode
Countryside Chicken Wellington
Season the chicken breasts generously with sea salt and freshly cracked black pepper. Heat the olive oil in a skillet over medium-high heat and sear the chicken until beautifully golden on both sides. The chicken does not need to be fully cooked at this stage. Transfer to a plate and allow it to cool completely.
In the same pan, melt the butter and add the finely chopped mushrooms, shallot, and garlic. Cook gently, stirring often, until the mixture releases its moisture and reduces into a rich, paste-like mushroom duxelles. Remove from the heat and allow it to cool.
Lay a sheet of plastic wrap on the work surface and arrange the slices of prosciutto slightly overlapping to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto, then place a chicken breast in the centre. Using the plastic wrap as a guide, roll everything tightly around the chicken to form a neat parcel. Refrigerate for 15–20 minutes to help it hold its shape.
Lightly roll out the puff pastry and place the chilled chicken parcel in the centre. Carefully wrap the pastry around the chicken, sealing the edges well to enclose it completely. Chill again for about 10 minutes to keep the pastry firm.
Whisk together the egg yolk and water to create an egg wash, then brush it generously over the pastry. Using a sharp knife, cut a few small slits in the top to allow steam to escape.
Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until the pastry is deeply golden and crisp. Allow the Wellington to rest for about 5 minutes before slicing and serving.
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