This isn't just a dish; it's a culinary adventure, perfect for bringing some wow factor to your Christmas or Thanksgiving table. Imagine layers of chicken, turkey bacon, and a mix of shiitake mushrooms and pistachios, all wrapped up in a golden puff pastry. Sounds like a holiday dream, right?
Just outta the oven...
The journey begins with a homemade blend of shiitake mushrooms and pistachios, seasoned with my own za'atar mix for that extra pop of flavor. This goes onto seasoned chicken thighs, which I then wrap in turkey bacon and poach to perfection.
The twist? Each roll gets a sear in duck fat for that irresistible crispness. Then, it's all about the puff pastry, turning this into a true Wellington. Baked until golden brown, it's a showstopper that's as delicious as it looks.
But what's a good Wellington without the perfect sides? I accompany mine with sautéed kale and garlic, and let's not forget the creamy mashed potatoes. Drizzled with homemade gravy, every bite is a celebration of flavors.
It's the kind of dish that brings everyone around the table, eagerly waiting for the first slice. Trust me, bring this out at your next holiday feast, and you'll be the talk of the season. Happy holidays, and even happier cooking!
Ingredients:
(Serve 4)
Wellington:
Shiitake Mushrooms Coarsely Sliced, 20g
Pistachio, 20g
Duck Fat. 2 TBSP + 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Za'atar Homemade, 1 TSP
Chicken Thigh Skinless Boneless, 4
White Pepper, Pinch
Mushroom Powder, Pinch
Turkey Bacon, For Wrapping
Frozen Puff Pastry, 4 Sheets + More For Lacing
Egg Lightly Beaten, 1 For Egg Wash
To Serve:
Kale, 120g
High Quality Olive Oil, 2 TBSP
Yellow Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Gravy Homemade, For Serving
Mashed Potatoes Homemade, For Serving
Equipment:
Oven
Cast Iron Skillet / Pan
Heavy Pot
Food Processor
Directions:
Please visit my "Mashed Potatoes" page for the recipe.
Please visit my "How To Make Gravy" page for the recipe.
Please visit my "How To Make Za'atar" page for the recipe.
Prepare the Wellington.
In a food processor, add mushrooms and pistachio.
Blitz until paste forms.
In a skillet over medium heat, add 2 TBSP of duck fat.
Once the duck fat starts to melt, add in the mushroom-pistachio paste.
Season with salt, black pepper and za'atar.
Saute until well combined and aromatic.
Remove from heat and set it aside until ready to use.
Season the chicken thigh well with salt, white pepper and mushroom powder.
Spread the seasoned chicken thigh onto a working surface.
Place the mushroom-pistachio paste onto the chicken thigh, the edge which you are gonna roll.
Roll the chicken thigh into a log, and tuck tightly as you are rolling.
Prepare aluminum foil on another working surface.
Lay the turkey bacon strips, overlapping, onto the foil.
Lay the turkey bacon strips until you get around the same or longer than the length of your chicken thigh.
Carefully transfer the chicken thigh onto the turkey bacon strips, seam side down.
Roll the turkey bacon and chicken up tightly with the foil.
*Let the foil do the work. Tighten the 2 ends with simple twists. Make sure the ends are twisted tightly. You can also choose to freeze at this stage.*
Bring a sauce pot of water to a gentle simmer.
Gently place in the wrapped chicken and poach for about 20 mins (30 mins for frozen).
After 20 mins, remove from heat and drain off any excess water.
Chill in the fridge for at least 30 mins.
After 30 mins, carefully unwrap the foil.
You should see a nice beautiful turkey bacon-wrapped chicken.
In a skillet over medium heat, add 2 TBSP of duck fat.
As soon as the duck fat starts to melt, sear the turkey bacon-wrapped chicken for about 1 min per side or until crispy browned.
*This step is to remove any excess oil from the turkey bacon so it will not be super greasy during the final bake.*
Set the turkey bacon-wrapped chicken aside to cool down completely.
Season the turkey bacon-wrapped chicken lightly with salt, white pepper and mushroom powder.
*I would prefer dredging the turkey bacon-wrapped chicken onto that seasoning mixture.*
Place the turkey bacon-wrapped chicken onto the puff pastry, on the edge which you are gonna roll.
Roll the pastry into a log, and tuck tightly as you are rolling.
Transfer onto a cling film and roll tightly.
Tighten both 2 ends with twists.
Sit in the fridge for at least 30 mins.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Prepare a baking tray lined with parchment paper.
Remove the pastry from the cling film and transfer onto the parchment paper.
Brush the entire pastry generously with egg wash.
*You can create lacing (with a pastry lacing tool) on another sheet of puff pastry if desired. Cover the Wellington with the lacing and brush with more egg wash.*
Wack into the oven and bake for 25 to 30 mins or until it is golden brown.
Remove from oven and set aside to cool for at least 10 mins before slicing.
While the Wellington is cooling down, prepare the kale.
Wash the kale thoroughly with water.
Remove and reserve the leafy parts from the stalks.
You can use the stalks to make some stock.
In a skillet over medium heat, add olive oil.
As soon as the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in the leafy kale.
Saute until well combined and until the kale has wilted.
Add in garlic and saute until aromatic.
Taste and adjust for seasonings with salt and pepper.
Set aside.
To serve.
Drizzle the gravy onto serving plates.
I am using a pastry ring to shape the mashed potatoes and the sauteed kale.
Top with a slice of that turducken Wellington.
Explosion of poultry flavors...
You gotta give this a try this holiday!
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