Mini Chicken Osso Buco Wellingtons
This is a combination of two of our most downloaded recipes at The Chew (both of which were Clinton’s). Beef Wellington and Chicken Osso Buco….so I smashed them together. A mashup if you will.
6 Servings
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Ingredients:
Chicken Osso Buco :
1/4 cup olive oil
1/2 cup all-purpose flour
4 chicken cutlets (1/4-inch thick)
1 onion (peeled, finely diced)
1 carrot (peeled, finely diced)
1 stalk celery (finely diced)
2 cloves garlic (peeled, minced)
1 tablespoon tomato paste
1/2 cup white wine
1 sprig rosemary
3 sprigs thyme
1 cup chicken stock
Butcher’s twine
Mini Wellingtons :
1 recipe chicken osso buco
flour (for dusting)
2 sheets puff pastry
2 tablespoons olive oil
1 egg (plus 1 tablespoon water, whisked)
flaky sea salt (to taste)
Classic Gremolata :
1/4 cup parsley (finely chopped)
1 clove garlic (peeled, minced)
1 lemon (zested)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
Directions:
For the Chicken Osso Buco:
Heat a large saute pan over medium-high heat and add olive oil. Line a plate with paper towels.
Place the flour in a baking dish and season with salt and pepper. Dredge the chicken cutlets in the flour, shaking off any excess. Add the cutlets to the pan, cooking until golden brown on each side and a meat thermometer registers, 165ºF, about 4 minutes per side. Remove to the paper towel-lined plate and repeat with remaining cutlets. Allow cutlets to cool to room temperature.
Add the onion, carrot, celery, garlic to the pan and allow to cook until the vegetables are tender, about 5 minutes, and season with salt and pepper. Add the tomato paste and allow to caramelized, about 1-2 minutes. Deglaze the pan with white wine, scraping the browned bits up from the bottom of the pan. Bring to a simmer and allow to reduce by half. Tie the herbs together using butcher’s twine and add to the pan. Add the chicken stock, bring to a simmer and allow to reduce until the sauce has thickened, about 15-20 minutes. Allow the sauce to cool to room temperature.
For the Mini Wellingtons:
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
On a lightly floured surface place the puff pastry sheets. Using a rolling pin, lightly roll out the sheet to create an even layer. Cut into 4, 6-inch by 6-inch squares. Lightly brush each square with olive oil and set aside.
Cut the chicken into 1-inch strips. To the center of the puff pastry add a dollop of the Osso Buco sauce. Top with a chicken strip followed by more sauce, repeat two times ending with chicken. Fold the dough over the chicken and pinch the edges to fully enclose the chicken. Crimp the edges of the pocket with a fork. Repeat with the remaining chicken and puff pastry.
Place the formed Wellingtons on the prepared baking sheet. Brush the tops with egg wash and sprinkle with sea salt. Place in the oven to bake for 10-12 minutes or until golden brown and warmed through. Serve with gremolata.
For the Gremolata:
In a small bowl add the parsley, garlic and lemon zest. Add olive oil and season with salt and pepper.
