Wednesday, July 1, 2009

Beef or Chicken Wellington - Recipes to Rival Challenge


From the kitchen of One Perfect Bite...Another month has passed and it's time to post results for the Recipes to Rival Recipe Challenge for June. The event is sponsored by Lori of Lori's Lipsmacking Goodness and Temperance of High on the Hog. Our host this month was Mz Kitchen of Madame Chow's Kitchen and she picked a wonderful classic for us to try. Her choice was Beef Wellington. We didn't have to use beef tenderloin for the challenge but there could be no substitutes for puff pastry and duxelles. I learned to cook in the late sixties when Julia Child was all the rage. She captured my imagination and I went quickly from meatloaf with mac n' cheese to the cooking of provincial France with an occasional nod to haute cuisine thrown in for good measure. I was toting a baby on my hip when I first made this dish. We've had it often because it's a good dish that's guaranteed to please and impress guests. It sounds difficult to make but nothing could be further from the truth. It can be assembled in stages and popped in the oven to tan while you enjoy an aperitif with your guests. I used butter poached chicken folded around brie cheese and duxelles for the base of my Wellingtons. I have a few tricks that will make the preparation of this dish much easier. Use a potato ricer to extract moisture before sauteing the mushrooms. The duxellles must be as dry as possible in order to prevent soggy pastry. The pastry packets must be icy cold when you put them in the oven to prevent the meat or poultry from overcooking as the pastry browns. This is a dish that belongs to The Little Engine that Could School of Cooking. You need a bit of courage to start, but once you begin if you think you can you'll nail it. I'm going to include the recipe for butter poached chicken and instructions for forming the individual Wellingtons. Instructions for the duxelles can be found in the master recipe.

Butter Poached Chicken...from the kitchen of One Perfect Bite

Ingredients:
4 (6 to 8-oz.) boneless chicken breast halves
4 tablespoons butter
Salt and pepper
1 to 2 tablespoons fresh lemon juice
.
6 oz. brie cheese, softened
1/2 recipe duxelles (see master recipe)
1 package (17.3-oz.) puff pastry sheets, thawed
Egg wash (1 egg beaten with 1 teaspoon water)

Directions:
1) Preheat oven to 400 degrees.
2) Heat butter in an ovenproof casserole large enough to hold chicken in a single layer. Quickly roll chicken in butter and remove from pan. Season both sides of chicken with salt and pepper. Fold each breast in half and tie lightly with kitchen twine. This is necessary to assure chicken can be folded around filling once it's cooked. Return to casserole. Sprinkle lemon juice over chicken. Place a sheet of parchment paper over the chicken and cover with a lid. The parchment paper is used to keep the chicken from browning. Bake for 20 to 25 minutes. Remove from oven and set aside to cool.
3) Remove twine from chicken. Divide brie into 8 equal portions. Divide duxelles into 8 equal portions. Spread a portion of cheese on the inner side of each chicken breast. Cover with an equal portion of duxelles. Fold in half again. Spread a portion of cheese on top side of each breast. Top each with duxelles. Set aside.
4) Cut each pastry sheet into two pieces. Place a breast in the center of each piece and draw up sides to enclose chicken. Place on paper lined tray and refrigerate for several hours.
5) Preheat oven to 425 degrees F. Brush each packet with egg wash. Bake for 40 to 45 minutes, or until chicken is a deep golden brown. Let sit 10 minutes before serving.

41 comments:

Mary at My New 30 said...

They look and sound incredible.

I've always wondered about the beef wellington - they do them all the time on Hell's Kitchen, but I always wondered how they know when the beef is right! Some people want them well, some medium rare. Such a mystery!!

Mary said...

Mary, once you've seen it done the mystery disappears. Everything inside the crust is almost fully cooked so the final cooking is basically a warm and brown.

Donna-FFW said...

What a gorgeous dinner that looks downright delicious. Love how you plated it too with the contrast of the colors. You make everything so visually appealing also. I have to work on that!

Martha said...

Mary, A favorite of ours with the beef but I've never done chicken . . . and actually, I haven't done this in a long time. But I'll remedy both of those -- chicken wellington soon at Linderhof!

Susan said...

Mary this is truly elegant! I have to try this for my next gathering. This past week I made a seafood lasagna in white sauce that was light and delicate -my company was amazed...I made a mussels provincial (in a wine sauce) that even surprised me...of course I forgot to properly photography the dinner. It was for my MIL 75th birthday celebration. Now I need something different to present to my family next time we are together. I think this would really surprise them. Your method seems so simple. I must try it.Thanks for sharing.

Chef Fresco said...

Yum! These look perfectly done! And anything w. brie is top on my list

Jaynie said...

When I was younger, Beef Wellington was one of the specialties of the restaurant my Grandfather would take us to. I use to love it but haven't had it in years. Your method seems so easy, I just may give it a try.

Light and Voices said...

Your recipe sounds absolutely divine!
Joyce M

Blue Creek Home said...

Mary,
You gourmet girls are killing me with all of the delicious recipes and scrumptious photos.
Rhonda

joey said...

Indeed, an uncommonly good recipe! From the same ilk, Beef Wellington was often company fare back in the 70s ... my fav tatered recipe is from an old Bon Appetit. Love the old retro food! Julia was a treasure for sure ... thanks for sharing.

Glenda/MidSouth said...

Don't think I have every heard of chicken wellington. Looks good. I always get hungry when I visit you blog. :)
Glenda

Mama said...

Hello Mary, my family live in Oregon, it is such a beautiful place, thanks also for the curry info (big curry fans here) the little plant looks pretty. your wellingtons look delicious I have only ever tried beef but the chicken one sounds like something we would all enjoy, beautiful photos, happy summer days and 4th July, Kathy.

Gaby said...

I love these! They looks fabulous! We did Beef Wellingtons at Culinary School and they are so delicious

oneshotbeyond said...

I've never had either of these items...they look so good!

Baking Monster said...

I have never seen thse before,but have heard of them they look great!

Jamie said...

This sounds fabulous and I wish I could! But thanks for all the great tips, that helps with the recipe as well as the courage. I'll bet it tasted as wonderful as it looks. I must try this after I move!

MyKitchenInHalfCups said...

Wonderful tip on the potato ricer - if only I hadn't traded mine in for a food mill to do potatoes:) Might have to look for one just to use it this way - well I'll think on that.

Love your single portion cuties!

Lori said...

Beautiful Mary. Very visually appealing!

The Blonde Duck said...

How elegant! I've never had beef wellington!

Smilingsal said...

What I wouldn't give to sit at your table.

Karen at Nittany Inspirations said...

Thanks for joining me on the virtual trip to Phila. The chicken looks yummy.

Natashya said...

Yum! Buttery chicken and brie.. I will have to try that soon. I was amazed at how easy this dish was to put together. It will definitely be on my impress-the-guests lists.
I love that it can all be prepped earlier too. In case the hostess gets into the wine....

Lisa said...

This weekend I had "roasted red bell pepper and pumkin seed pesto mini beef Wellingtons" at The Winchester in Ashland. Before I ordered I had to check to make sure I remembered what "Wellingtons" were. lol! They were delicious but if I were making my own I'd go with your recipe. Chicken seems much more doable to me!

Corrinne said...

This looks delicious! I work with Alouette and this would go just lovely with our brie. Thanks for a great recipe!

Karen said...

what a beautiful plate of perfectly browned wellingtons! They look delicious!

Lisa Shatzer said...

I've always wanted to try beef wellington, it looks delicious!

Whitney said...

Mary-this looks amazing! I loved your story about Julia Child, I watched her DVDS all day yesterday...she never gets boring! I love beef wellington but I will admit that I am scared to try it, perhaps I will just go for it! YUM!
-Whitney

Florida Sue said...

I am going to do this. After I looked up duxelles (I had no clue)..I thought this is one for my Son and I to try when he visits. He will love this. My other son, DIL and granddaughters are arriving on Friday around noon. I am going to do the Rosemary Aioli with some lovely artisan bread to make sandwiches. We will top it all off with your cobbler of course. I am going to make the mango and blueberry again. By the second day, it was even tastier than the first. Thanks for all of your wonderful inspiration Mary. I don't know how you stay so trim..

XOSue

girlichef said...

I've never heard of Chicken Wellington! It sounds delicious...I do love beef wellington, but this is a whole 'nother flavor profile. I must try it!

Bunny said...

WOW!!! your presentation is beautiful!

Crystal said...

Hi Mary. This recipe is wonderful. Thanks so much for sharing your special tips. I enjoyed it so much, I signed up to follow you! Hope you have a wonderful day.

Shirl said...

Hello I'm still making my Blue Monday visits. Thank you so much for stopping by and leaving such a sweet comment. Love your blue post and all those since. Everything looks yummy.
Bless you, Shirl
Shirls Rose Cottage

Ebie said...

This looks so delicious. I am having dinner now and its making me drool. I might try this recipe.

Beautiful Pear Tree Lane said...

Hi Mary , I so enjoy seeing what fantastic dishes you have for us, You make everything seem so smiple and elegant that is such a great gift. Thank you for sharing.
Blessings,
Sue

Maris said...

Mmm the chicken with brie cheese sounds so delicious!

Michelle said...

Mary-This looks delicious. You always make me so hungry for good food when I see your posts, as a single full time and part time jobs and 2 kids and a house...I don't have the time to cook that I would like. Thanks for stopping by my posts, I enjoy reading your comments each time.

The White Bench said...

Oh Mary, they look fabulous and yummy! Love your presentation!
Monica.

Katy ~ said...

Mary, Mary, Mary. Oh my stars! Exquisite.

ChefBliss.com said...

This looks so delicious! I have never given the Wellington a try but I've always wanted to. Yours looks fantastic!! Have a happy 4th!

Madam Chow said...

You did a fantastic job, and I LOVE all the tips that you gave.

Kevin said...

It's hard to beat tender meat baked in light and flaky pastry!

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