20 Servings
2 Hours, 30 Minutes
Allergens
Submitted by Tamema Gotlib
I host a lot of Yom Tov in my house, and therefore tend to do a LOT of menu planning. I started to notice that no matter how amazing the food I served was, there are certain meals that your guests are just not that hungry. I developed this recipe for those Yom Tov meals when everyone wants something yummy and comforting, yet not too heavy or too much.
This recipe evolved over several years of making various chicken dishes wrapped in puff pastry. (I actually only named it Chicken Wellington once I learned what Beef Wellington was. For the first year or two, it had no name!) Once I came up with the final combination, it has become a signature dish of mine that is often requested and always finished down to the last drop!
I usually serve this dish with a lite mixed greens salad on the side, but that’s it. This dish is literally a full meal!
Note: Feel free to use your own favorite mushroom sauce, though I’ve included mine below.
Heat your oil in a large pan. Add your diced onions with a 1/4 tsp of salt, and sauté 5-8 minutes until slightly golden.
Add mushrooms and sauté 5-10 minutes, until all the liquid in the pan is absorbed.
Add the broccoli and garlic, and sauté until just heated through, and no liquid is left in the pan.
Add the parsley, and sauté for one more minute.
Remove from heat and season with salt and pepper. Set aside to cool completely.
In a medium saucepan, sauté your onions in oil until translucent
Add celery and sauté ten more minutes
Add mushrooms, red pepper, salt, garlic, onion soup mix, and parsley, and cook 30 minutes more, stirring occasionally.
Dissolve your cornstarch in cold water and add to your pot. Mix thoroughly, and cook until thickened, about 5-10 minutes, mixing every 1-2 minutes. Remove from heat.
Trim your chicken cutlets of any fat or tendons, Then cut the thinner half of the cutlet off, so that you have a thick, relatively square piece of chicken to work with. (You can save all the leftover pieces of chicken to use as chicken nuggets or stir fry.)
Season both sides of your chicken squares with kosher salt and (freshly ground) pepper.
Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and grease with cooking spray.
Place a square of puff pastry dough on your work surface. Brush all four edges with your beaten egg.
Place 2 heaping tablespoons (or a scant 1/4 cup) of broccoli stir fry in the center of the square.
Place a piece of chicken on top of the broccoli (do NOT press down!)
Place a slice of kishka on top of the chicken.
Starting with the corners, pull your puff pastry up towards the center of the kishka, allowing the corners to overlap slightly and stick to each other. Then pull the sides tighter over to the center of the Wellington.
Place finished Wellingtons seam-side down on prepared baking sheet, leaving at least 2 inches between Wellingtons.
Brush with egg and sprinkle with sesame seeds, if using.
Bake for 40-50 minutes, until golden. Allow Wellingtons to rest for about 5 minutes before serving.
For a pretty presentation, slice Wellingtons in half and serve with mushroom sauce drizzled on top.
Notes:
To Prepare Ahead: I prepare these Wellingtons up until the baking step, and freeze them raw. I then take them out the night before I plan to serve them, and make sure to get close to room temperature before baking. Mushroom sauce can be made ahead and frozen. You may need to add some water to it when reheating.
Variations:
This recipe makes enough for 20 Wellingtons. You can make 10 at a time and freeze the leftover broccoli stir fry for another time. OR you can add 2 eggs, 2-3 T flour, and 1 T onion soup mix to the leftover broccoli stir fry, and pop it in a 8×8 pan or about 10 muffin tins. Bake at 350 for 45 minutes for an incredible broccoli-mushroom kugel!
