Barbara, I'll post the recipe I used for the Chicken Wellingtons, but with a caveat. Aside: Roy called this the best of the leftover dishes I've made!! I can't wrap my mind around calling a Wellington a 'leftover' 
Anyway, I had cooked the chicken thighs with a very flavorful sauce which turned into the most delicious 'gravy' which I served with the Wellingtons. And, the sauce really made the dish. So I would suggest anyone make both dishes - the flavors were outstanding.
![[Image: ChixWellington3.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/TRAVELS/ChixWellington3.jpg)
Honey Mustard Chicken – from Simply Recipes
1/4 cup smooth Dijon mustard -- (1/4 to 1/3)
1/4 cup honey -- (1/4 to 1/3)
1 Tbsp olive oil
2 pounds chicken thighs (or legs) -- (2 to 3)
Salt
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper
NOTES : You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.
Jean’s note: I had 3 chicken thighs so I used 1/2 the sauce ingredients.
Then used some of the chicken and the sauce for the Wellingtons. And again I only made two, so halved this recipe also -
Easy Chicken Wellington
Start with leftover cooked chicken or pick up a pre-cooked rotisserie chicken from the market and add mushrooms, sweet onions, cream cheese, and herbs. Frozen puff pastry wraps it all up for an eye-pleasing and tasty presentation.
1 sheet (half of a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbs butter
1/2 cup diced sweet onions
4 oz coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbs chopped fresh parsley
4 oz cream cheese, at room temperature
1 Tbs Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 teaspoon ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
1 large egg, beaten with 1 teaspoon water for an egg wash
1. Let puff pastry thaw while you make the filling. Preheat oven to 400 F.
2. Melt butter in a heavy skillet over medium heat. Add sweet onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Stir in parsley and set aside to cool to room temperature.
3. Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
4. Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares. (I had a little difficulty with rolling the pastry out this thin, taking it to a 14" square made it almost paper thin, so made them a tad smaller)
5. To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.
6. Bake chicken Wellington bundles for 25 minutes until golden brown. Serve with steamed broccoli.
7. Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.
Yield: 4 servings
Author: By Peggy Trowbridge Filippone, About.com Guide, 12/6/12
![[Image: CjhixWellingtonMorroBayDec8.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/TRAVELS/CjhixWellingtonMorroBayDec8.jpg)
after napping the plate with the sauce for the picture and then tasting it - we really poured on the gravy. It was such a nice combination!
I'll do both of these again for sure.
Anyway, I had cooked the chicken thighs with a very flavorful sauce which turned into the most delicious 'gravy' which I served with the Wellingtons. And, the sauce really made the dish. So I would suggest anyone make both dishes - the flavors were outstanding.
Honey Mustard Chicken – from Simply Recipes
1/4 cup smooth Dijon mustard -- (1/4 to 1/3)
1/4 cup honey -- (1/4 to 1/3)
1 Tbsp olive oil
2 pounds chicken thighs (or legs) -- (2 to 3)
Salt
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper
NOTES : You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.
Jean’s note: I had 3 chicken thighs so I used 1/2 the sauce ingredients.
Then used some of the chicken and the sauce for the Wellingtons. And again I only made two, so halved this recipe also -
Easy Chicken Wellington
Start with leftover cooked chicken or pick up a pre-cooked rotisserie chicken from the market and add mushrooms, sweet onions, cream cheese, and herbs. Frozen puff pastry wraps it all up for an eye-pleasing and tasty presentation.
1 sheet (half of a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbs butter
1/2 cup diced sweet onions
4 oz coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbs chopped fresh parsley
4 oz cream cheese, at room temperature
1 Tbs Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 teaspoon ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
1 large egg, beaten with 1 teaspoon water for an egg wash
1. Let puff pastry thaw while you make the filling. Preheat oven to 400 F.
2. Melt butter in a heavy skillet over medium heat. Add sweet onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Stir in parsley and set aside to cool to room temperature.
3. Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
4. Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares. (I had a little difficulty with rolling the pastry out this thin, taking it to a 14" square made it almost paper thin, so made them a tad smaller)
5. To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.
6. Bake chicken Wellington bundles for 25 minutes until golden brown. Serve with steamed broccoli.
7. Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.
Yield: 4 servings
Author: By Peggy Trowbridge Filippone, About.com Guide, 12/6/12
after napping the plate with the sauce for the picture and then tasting it - we really poured on the gravy. It was such a nice combination!
I'll do both of these again for sure.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
