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Chicken Wellington | One Pot Chef

Chicken Wellington | One Pot Chef



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Chicken Wellington is a simplified twist on the classic “Beef Wellington” dish. Chicken Breasts are pan fried then wrapped in puff pastry with fresh herbs and a surprise inside! Baked until golden and puffed, this dish is simple enough to be made for weeknight dinners, yet impressive enough to serve at dinner parties – give it a go!

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===============
INGREDIENT LIST:
===============

4 Small Chicken Breasts (trimmed)
4 Sheets of Frozen Ready Rolled Puff Pastry
8 Teaspoons of Caramelised Onion (I used store bought)
Fresh Thyme
1 Egg
Olive Oil
Black Pepper

Preparation Time: About 20 minutes
Cooking Time: About 30-35 minutes

SERVES 4

All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my website: http://www.onepotchefshow.com/measurement-conversion-chart/

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Bay Village NSW 2261
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.

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View Comments (42)

42 Comments

  1. roguemom530

    December 25, 2016 at 1:58 pm

    David, I must say thank you. My eldest son(32) loves Hot Pockets, but they are so expensive, and to me, rather bland. You have jut inspired me to make them homemade! I think that I will start with chicken and broccoli Alfredo! He's going to love it! And, in the long run, your way will save me money! Woo Hoo!! Please keep up the awesome work with your fantastic recipes! Love to your and yours! Malea :)

  2. It's Eliners

    December 25, 2016 at 1:58 pm

    so easy but looks delicious!! gonna try this!

  3. BURNIN UP

    December 25, 2016 at 1:58 pm

    looks yum

  4. eagle1

    December 25, 2016 at 1:58 pm

    best part any of your vids are your reactions wgen you taste the food

  5. Brian the Trainer

    December 25, 2016 at 1:58 pm

    black pepper makes everything tastier

  6. Nanoforge1

    December 25, 2016 at 1:58 pm

    Thank you for doing this. I was thinking about doing this the other day but instead of using carmelized onion jam, I was going to use a mixture of Colby Jack cheese, Bacon bits, Chopped Mushroom and honey Dijon around the chicken. A bit extreme but I and my mother love Outback Steakhouse's Alice Springs Chicken and that is what is in that recipe.

  7. Kathy Germack

    December 25, 2016 at 1:58 pm

    Come live with me!!

  8. BabyMitsukai

    December 25, 2016 at 1:58 pm

    i like to butterfly the fillet and roll in some thick pesto before wrapping with pastry. No soggy bottoms this way and the chicken absorbs all the fingerlicking goodness!

  9. Tashlee Woodford

    December 25, 2016 at 1:58 pm

    Yum!

  10. margherita mar

    December 25, 2016 at 1:58 pm

    love your videos!!!

  11. Shiv Silverhawk

    December 25, 2016 at 1:58 pm

    fantastic simple recipe! why have i not thought about it before:D

  12. Samoht9000

    December 25, 2016 at 1:58 pm

    Amazing!

  13. Mul Ismail

    December 25, 2016 at 1:58 pm

    That chuckle at the end. Man, youre the man.

  14. Shifa's rasoi

    December 25, 2016 at 1:58 pm

    Just loved it chef

  15. Trav12344

    December 25, 2016 at 1:58 pm

    Good. Video David like usual

  16. Kezz2762

    December 25, 2016 at 1:58 pm

    Oh these are sooo delicious….I used the leftover pastry to wrap the tenderloins with some sautéed mushrooms & thyme….a winner recipe all round. Thanks David

  17. Alana Locke

    December 25, 2016 at 1:58 pm

    coming from a person that cant cook AT ALL, i thank you for making delicious easy recipes to start learning

  18. neelam jhaveri

    December 25, 2016 at 1:58 pm

    u r so so darling …you enjoy so much….big huggggggg…

  19. grandma lynda

    December 25, 2016 at 1:58 pm

    going to try this soon. thinking of honey garlic or honey mustard. feeding a 4 year old is tricky but this looks great. thanks :)

  20. Ryan Brown

    December 25, 2016 at 1:58 pm

    Made this for my mom tonight on her birthday, it was great! My first time really cooking dinner (I'm 14). I used mushrooms instead of caramelized onion, again, tasted great!! Thanks

  21. Nicola Jones

    December 25, 2016 at 1:58 pm

    I will definitely be trying this!

  22. Lady Bug

    December 25, 2016 at 1:58 pm

    Hi sir. thankyou for sharing you're recipes! 🙂 they're all fantastic. ♡ Keep uploading vids! Godbless.

  23. DJ Deedahx

    December 25, 2016 at 1:58 pm

    wellingtons… almost everyone fucked up on them in hell's kitchen

    thank you david "onepotchefshow" for letting me beat the contestants at their own game! lol

  24. Bertie Bowl

    December 25, 2016 at 1:58 pm

    These look really tasty, will have to have a crack at making them this weekend as the cold weather is starting to creep in, couple of these bad boys with a bowl of mushroom soup for potential dippage would make a great lunch 🙂

    Have to say chef, really enjoy your vids, I like how positive you are and the recipes I'm sure give more than just me insight in to thinking outside the box when it comes to cooking, just wanted to say thanks for that, it's very much appreciated :D

  25. Samie Schippert

    December 25, 2016 at 1:58 pm

    yesterday for a small Dinner party I made this wonderful chicken dish… was so good.. served with 3 different salads and sauted carrots.. it was so easy… now I want to see how well it is as a left over.. :)

  26. LittleDucky

    December 25, 2016 at 1:58 pm

    My god, that looks so awesomely and yummy. I'm not a big fan of onion so I thought, would it work if I substituted with some cheese and brocolli?

  27. memberssk

    December 25, 2016 at 1:58 pm

    THANKS FOR SHARING

  28. bfgwwe Reviews

    December 25, 2016 at 1:58 pm

    M

  29. Tony

    December 25, 2016 at 1:58 pm

    Glorious

  30. craig aroni

    December 25, 2016 at 1:58 pm

    lovely!! I will try making this for my wife.

  31. 101CookingEasy

    December 25, 2016 at 1:58 pm

    Looks like a Fantastic Recipe and quick and easy!

  32. Amy McKenzie

    December 25, 2016 at 1:58 pm

    where is the salt and pepper.. Rookie mistake.

  33. Jamie Locke

    December 25, 2016 at 1:58 pm

    Everyone does breast fillets, I am more of a thigh person. I know they aren't as healthy, but they retain the moisture better.

  34. Kulinary Kreations

    December 25, 2016 at 1:58 pm

    I've done something similar to this. It was a Rachel Ray recipe called Love Birds. I did mine with browned chicken and cheese and herbs. It was divine! I love how you used caramelized onions in yours. They look delish David! TFS! :))

  35. Jarret Faisal

    December 25, 2016 at 1:58 pm

    if i get to chose betwenn eating the most expensive steak or live 1 year with u ill live 1 year with u

  36. Harvey Barnes

    December 25, 2016 at 1:58 pm

    made the chocolate fudge and soda cupcakes last weekend. Awsome ! keep these recipes coming man !

  37. John Baker

    December 25, 2016 at 1:58 pm

    Y'know, David… Call it the [cheap] Sctottsman in me, but I think one [smaller] breast fillet would be well covered by half a sheet of pastry… No?

    Here in the States, we can buy 2+ pounds of boneless/skinless breasts, frozen, by the bag. In other words, I have way more breasts than pastry! ;

  38. Anastasia Beaverhausen

    December 25, 2016 at 1:58 pm

    Substitute Vegemite for the caramelized onion! It would be SUCH a lovely surprise when your favorite someone bites into it. :-)

  39. Enter a name here

    December 25, 2016 at 1:58 pm

    Mmmm genious!!

  40. AussieZach88

    December 25, 2016 at 1:58 pm

    I know what I will be doing for dinner but will add some mushrooms as well and will make a mustard sauce to go over top be cause i'm so helthy like that

  41. Tardisgirl Who

    December 25, 2016 at 1:58 pm

    I love to watch you taste your finished recipes. You usually laugh with joy, and that cheers me up. One more thing – why have I only seen you in your tardis apron once?

  42. Necros Dragosani

    December 25, 2016 at 1:58 pm

    Nice twist on a classic.  I'll add that to the rotation.  :)

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