Great Edibles Recipes: Chicken Wellington

This weekend I will be doing a fancy dinner for some friends of mine and I thought why not share the main course recipe with you, Weedists. I am making Chicken Wellington.

Chicken Wellington

This dish is kind of like a gourmet cordon bleu. It is essentially quite simple, but takes some time to prepare.

Here’s What You Need:

(This recipe is to make one serving, just multiply for your number of servings)

• Large, boneless chicken breast
• Your favorite veggies. I use mushrooms, asparagus, red onion, garlic, tarragon, basil, spinach, and thyme.
• A little salt and pepper.
• Your favorite cheese: I find something a little on the creamy side to be best, I like a nice ripe gorgonzola.
• Enough puff pastry to enfold the chicken breast completely
• 1 egg for eggwash (Eggwash: crack into small bowl and splash with a touch of water, mix well.)

How to Make Chicken Wellington:

• Step 1: Chop all your veggies down to bite size pieces and saute them until nicely cooked (cook your vegetables in cannabutter or cannaoil and turn this Chicken Wellington into a big savory joint!). Once saute is complete, remove from heat, add the cheese and mix until the cheese is homogeneously spread throughout the mixture. Press mixture into a colander or strainer (coffee filters work in a pinch) to drain out as much liquid as you can. Cool in fridge, allowing excess water to drip off.
• Step 2: Butterfly your chicken breast (lay it flat on the cutting board and flatten it firmly with the palm of your off hand; use a sharp knife and slice horizontally through the breast until you can open it up like a book, careful not to slice all the way and make two pieces of chicken). The idea here is to make a nice pouch for your veggie/cheese mixture.
• Step 3: Stuff your chicken breast with your cooled veggie/cheese mix. Don’t over stuff your bird. Make sure that when you close the meat around your veggies the two sides of the butterflied chicken’s “wings” can still touch.
• Step 4: Slightly thaw a sheet of puff pastry. When it’s malleable enough to move like dough, but not so warm that it falls apart, stretch it out a bit and place your stuffed breast a little to the left or right of the center of your sheet of pastry. Using a brush or even your gentle fingers, spread a little eggwash along the edge of the pastry. Fold the open half of the pastry on top of the chicken. Tuck the pastry snugly against the chicken and trim away any excess pastry. You want to leave about a 3/4 inch border of pastry around your chicken. Press the pastry border firmly together with the tines of a fork. Brush the entire top of the pastry with eggwash.
• Step 5: Cook in 350 degree oven for about 20 -30 minutes. When the pastry looks golden and delicious, the chicken should be nicely cooked on the inside.

Let me know what you think guys!

Check out other posts from Weedist’s Great Edibles Recipes series!