Chicken Wellingtons With Redcurrant Sauce Recipe

Recipe By Slurrp

Chicken Wellingtons with Redcurrant Sauce is a delicious and elegant dish that is perfect for special occasions. Tender chicken breasts are wrapped in puff pastry along with a flavorful mixture of mushrooms, onions, and herbs. The pastry is then baked until golden and crispy, creating a beautiful presentation. The redcurrant sauce adds a tangy and sweet element that complements the savory chicken perfectly. Serve these Chicken Wellingtons with Redcurrant Sauce with roasted vegetables or a side salad for a complete and impressive meal.

4.7
18 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Chicken Wellingtons With Redcurrant Sauce
plan
Bookmark

ingredients serve

Ingredients for Chicken Wellingtons With Redcurrant Sauce Recipe

  • 1/2 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Butter
  • 1 ounce Mushrooms, Finely Chopped
  • 0.13 Small Onion, Finely Chopped
  • 1/4 cloves Cloves Garlic, Minced
  • 1/2 Sheets Puff Pastry, Thawed
  • 0.13 Egg, Beaten
  • as per your need For The Redcurrant Sauce
  • 0.06 cup Redcurrant Jelly
  • 1/4 tablespoon Red Wine Vinegar
  • 0.06 cup Chicken Broth

Directions: 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.
Nutrition
value
393
calories per serving
12 g Fat22 g Protein47 g Carbs17 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    22g
  • Carbs
    47g
  • Fiber
    17g

MacroNutrients

  • Carbs
    47g
  • Protein
    22g
  • Fiber
    17g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    1107mg
  • Iron
    22mg
  • Vitamin A
    10336mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    757mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    517mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    213mg
  • Manganese
    4mg
  • Phosphorus
    322mg
  • Selenium
    41mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp