Mini Chicken Wellingtons
Source of Recipe
Inverness Hotel, Colorado
List of Ingredients
- 2 cups chicken stock
- 1/2 cup white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 cloves garlic, sliced
- 1 (whole) boneless, skinless chicken breast
- 1 lb. button mushrooms, cleaned
- 1 Tbsp butter
- 3 shallots, minced
- 1 tsp chopped fresh thyme
- 2 sheets frozen puff pastry, thawed for at least 30 minutes before use and laid out on a clean, flat surface; cut into twenty-four 1/2-inch squares
- 2 eggs, beaten with 1 Tbsp water
- 1 Tbsp white sesame seeds
- Salt and pepper to taste
Instructions
- Place chicken stock, wine, thyme sprigs, bay leaf and sliced garlic into a heavy, medium-size skillet. Bring to a simmer on medium-high heat and add chicken breast. Poach until chicken is fully cooked, about 15 minutes.
- While chicken is cooking, place mushrooms in food processor and pulse until minced. Set aside.
- When chicken breast is done, remove it from pan and set aside to cool. Discard stock and return pan to burner. Add the butter and shallots and saute until translucent. Add the minced mushrooms and a teaspoon of fresh thyme, and continue to cook over medium-high heat for 1 more minute. Reduce heat to medium and allow mushrooms to cook until all liquid evaporates from pan, about 30 minutes. Remove from heat and allow mixture to cool.
- Dice the cooled chicken breast into 1/2-inch square pieces.
- Brush pastry squares with the egg wash. With a teaspoon, spread a small amount of mushroom mixture over each square, and then place a piece of chicken in the middle of each square. Using your fingers, fold edges of each square until the filling is sealed inside the pastry. Place each stuffed pastry piece seam-side down onto a baking sheet, brush with egg wash, and sprinkle with sesame seeds. Bake at 350 degrees (F) for 15 to 18 minutes or until pastry is evenly golden brown.
Makes 2 dozen appetizer-sized pieces.
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