Individual chicken wellingtons with mustard tarragon sauce

Name: Individual chicken wellingtons with mustard tarragon sauce
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 portions
Ingredients: 30 g day old bread; 30 g hazelnuts, without skin; 2 sprigs fresh thyme; 2 garlic cloves; 6 sprigs fresh flat-leaf parsley; 200 g leek; 2 sprigs fresh tarragon; 40 g butter; 2 pinches sea salt; 2 pinches ground black pepper; 6 skinless chicken breast fillets; 1 tbsp dried mixed herbs; sea salt; ground black pepper; 1 tbsp extra virgin olive oil; 6 sheets puff pastry; 300 g Camembert cheese; 1 egg; 100 g eschalot; 20 g unsalted butter; 300 g pouring (whipping) cream; 2 tsp wholegrain mustard; 1 sprig fresh tarragon; ¼ tsp salt; 1 pinch ground black pepper

5.0 16 évaluations

Préparation 30min

Total 1h 35min

6 portions

Ingrédients

Hazelnut crumb

day old bread broken into pieces
30 g
hazelnuts, without skin
30 g
fresh thyme leaves only
2 sprigs

Leek duxelles

garlic cloves
2
fresh flat-leaf parsley leaves only
6 sprigs
leek white part only, cut into pieces (2 cm)
200 g
fresh tarragon leaves only
2 sprigs
butter
40 g
sea salt
2 pinches
ground black pepper
2 pinches

Chicken wellingtons

skinless chicken breast fillets (150 g each), whole, trimmed to correct weight (see Tips)
6
dried mixed herbs to season
1 tbsp
sea salt to season
ground black pepper to season
extra virgin olive oil
1 tbsp
puff pastry (18 x 25 cm each - see Tips)
6 sheets
Camembert cheese firm, cut into 18 slices
300 g
egg lightly beaten
1