I remember the first time I saw Jamie Oliver make his Chicken Wrapped in Pastry recipe. I was flipping through his cookbooks and landed on this deliciously simple, yet elegant dish. There was something about the way he described wrapping tender chicken in flaky pastry that made my mouth water. I decided to try it the very next weekend. The smell that filled my kitchen was incredible, and the golden crust, once baked, was perfect. That moment got me hooked on Jamie’s style of cooking-he always seems to find ways to elevate familiar ingredients and make them feel special.
Since then, I’ve made this dish countless times, tweaking the flavors and experimenting with different ingredients. What I’ve found is that this dish works for almost any occasion. Whether it’s a weeknight dinner, a family gathering, or even a dinner party, it’s always a hit. Let me walk you through the recipe and share why it’s such a game-changer.
Jamie Oliver’s Chicken Wrapped In Pastry Recipe
This dish combines juicy chicken with crisp puff pastry. The layers melt together in the oven, creating a comforting, savory bite. The trick to its charm is in the simplicity: great ingredients, a little bit of seasoning, and a quick, easy cooking method. It’s impressive enough to wow guests, but effortless enough for a casual family meal. I’ve made this on multiple occasions, from rushed weeknights to special dinner gatherings, and it never disappoints.
Ingredients Needed
Here’s the beauty of Jamie’s recipe: the ingredients are simple, but the flavors really come together. You probably already have most of them in your pantry.
- Chicken breasts: Skinless, boneless. These form the base of the dish, and I prefer using free-range chicken for extra tenderness.
- Puff pastry: You can either make your own (if you’re feeling adventurous) or buy store-bought for convenience. The golden, flaky layers are the highlight of the dish.
- Mushrooms: A handful of button or chestnut mushrooms adds an earthy flavor and helps keep the chicken moist.
- Parma ham (prosciutto): This adds a salty contrast to the mild chicken. You could also use bacon if you prefer a smoky flavor.
- Garlic: For that irresistible aromatic base that complements the mushrooms and chicken perfectly.
- Fresh thyme: A sprinkle of fresh thyme brings in a herby punch that pairs wonderfully with the chicken.
- Olive oil: For cooking the chicken and veggies.
- Egg wash: A little egg for brushing the pastry before baking to ensure that golden, shiny finish.
How To Make Jamie Oliver’s Chicken Wrapped In Pastry
Making this dish is much easier than it sounds. Once you get the steps down, you’ll be making it effortlessly. Here’s the process:
- Prepare the chicken: Season your chicken breasts with salt and pepper. I like to sear them in a hot pan with a bit of olive oil to get a nice golden-brown crust before wrapping them. This step locks in flavor.
- Mushroom and garlic sauté: While the chicken is resting, chop up your mushrooms and sauté them with garlic and thyme. The mushrooms should release moisture and soften, absorbing all those lovely flavors.
- Wrap with prosciutto: Once the chicken and mushrooms have cooled slightly, lay the prosciutto slices on a flat surface. Place the chicken on top and spoon a little bit of the mushroom mixture on top. Wrap the prosciutto around the chicken so it’s snug and sealed.
- Wrap in pastry: Roll out your puff pastry on a floured surface. Lay the prosciutto-wrapped chicken on the pastry and roll it up, ensuring all sides are sealed.
- Bake: Brush the pastry with an egg wash to help it turn that perfect golden brown in the oven. Bake at 200°C (390°F) for 25-30 minutes, or until the pastry is puffed up and beautifully golden.
- Rest before serving: Let it rest for a few minutes before slicing to keep the juices inside.
Ingredient Science Spotlight
Here’s where things get interesting. Let’s dive into some of the science behind why this dish works so well.
- Puff pastry: The magic of puff pastry lies in its layers. The dough contains alternating layers of butter and dough. When baked, the water in the butter evaporates, creating steam. This makes the dough puff up, resulting in a crispy, flaky texture that contrasts beautifully with the tender chicken.
- Chicken: The method of searing the chicken before wrapping it helps lock in its natural juices. This creates a moist interior that’s kept even juicier thanks to the prosciutto wrapping. It also allows the flavors to meld without drying out.
- Mushrooms: When you sauté mushrooms, they release water. This water helps tenderize the chicken during cooking. Mushrooms also have a natural umami quality, which enhances the savory depth of the dish.
- Prosciutto: Prosciutto works as a natural flavor enhancer. The saltiness of the cured ham balances out the mildness of the chicken and elevates the overall richness of the dish.
Expert Tips
- Chicken Alternatives: If you’re not a fan of chicken breasts, try chicken thighs. They’re a bit juicier and have a more pronounced flavor.
- Pre-cook your pastry: If you find that your pastry isn’t cooking through, you can blind bake it for 5-10 minutes before wrapping it around the chicken. This ensures it cooks evenly.
- Mushroom mix-up: Try mixing in different types of mushrooms, like shiitake or portobello, for a richer flavor profile.
- Don’t overcrowd the pan: When sautéing mushrooms, avoid overcrowding the pan. If there are too many mushrooms in the pan, they’ll steam instead of brown. Keep it in batches for the best texture.
- Rest the chicken: Always let your chicken rest after it’s out of the pan or oven. This helps the juices redistribute inside the meat, keeping it tender.
Recipe Variations
While the classic version is amazing, there are some great variations to keep things fresh.
- Vegetarian Version: Swap out the chicken for a hearty vegetable filling like roasted butternut squash and spinach. Add a sprinkle of goat cheese for richness.
- Herb infusion: Instead of thyme, try rosemary, tarragon, or sage for a different herbal note.
- Cheese addition: Add a layer of cheese like Gruyère or cheddar under the prosciutto for a gooey, melty center.
- Spicy kick: If you love heat, add some chili flakes to the mushrooms or wrap a small bit of spicy chorizo in with the chicken.
Final Words
Jamie Oliver’s Chicken Wrapped in Pastry is a brilliant dish. It’s full of flavor and texture, yet so simple to pull off. The combination of juicy chicken, earthy mushrooms, and flaky pastry is truly unbeatable. It’s one of those recipes that can be adapted for any season or occasion. The key is to keep it simple and use high-quality ingredients.
FAQs
How Long Should I Cook Jamie Oliver’s Chicken Wrapped In Pastry?
Bake it for about 25-30 minutes at 200°C until the pastry is golden and the chicken is cooked through.
Can I Use Puff Pastry Instead Of Shortcrust For This Recipe?
Yes, puff pastry works great and gives a lighter, flakier texture.
Can I Prepare This Dish In Advance?
You can prep everything and refrigerate it, but bake it fresh for the best texture.