If you ever thought about infusing your wellington with gin, now is your chance…
Even though it’s summer, and we’re in the midst of a heatwave, we can’t forget chilly, wet weather is bound to come along – it is England, after all. At even the hint of cool weather, indulging in a comforting Chicken Wellington is a must for us – especially when it’s infused with Brockmans Gin.
Rachel Corbett, photographer and Instagrammer behind @rachelmariecorbett came up with the brilliant idea of infusing Chicken Wellington with our gin – something we think we need to start adding to everyday dishes more often. Gin infused pasta, anyone…
An easy recipe for a night in at home, this one is sure to become a family favourite. We know what this weekend’s plans are…
By Rachel Corbett
- 950g (4 cups) water
- 45g (¼ cup) Brockmans Gin
- 35g (¼ cup) sea salt
- 2 cloves garlic, roughly chopped
- 15-20 peppercorns
- Juice of ½ lime
- 4 chicken breasts
- 1 small shallot
- 1 clove garlic
- 200g (8 oz) baby portabella mushrooms, finely chopped
- 35g (2 tablespoons) salted butter
- 30g (3 tablespoons) Brockmans Gin
- 100 g (4 oz) cream cheese, softened
- 30oz (½ cup) grated parmesan cheese
- 60g (2 oz) fresh mozzarella cheese, cubed
- 2 sheets puff pastry
- 4 slices prosciutto, thinly sliced
- 1 egg, beaten
- Combine all brine ingredients (except for lime), heat to simmer, stirring to dissolve salt. Remove from heat and allow to cool. Add lime juice to brine and place in refrigerator until chilled.
- Place chicken in brine until fully submerged and refrigerated for 6-20 hours. Remove chicken from brine, rinse with water and pat dry with kitchen roll.
- Preheat oven to 220°C (425°F) and remove puff pastry from the freezer.
- Sauté mushrooms and shallots over medium heat until liquid is evaporated, add garlic, stir for one minute until fragrant. Add Brockmans Gin.
- Remove mushroom mixture from heat and add in cream cheese, grated parmesan, and mozzarella. Stir until evenly combined.
- Lightly flour countertop and place puff pastry on the surface, smooth out puff pastry and cut sheets in half so that you have 2 pieces.
- Place 1 slice of prosciutto in the centre of the puff pastry. Place chicken breast on top. Place a large spoonful of mushroom mixture on top of the chicken, smoothing it out so that it does not spill over the sides.
- Fold the puff pastry starting with the long edge, fold shorter ends and transfer to a baking sheet, seam side down.
- Brush pastry with beaten egg and score the top of the pastry with a sharp knife, making sure not to pierce the dough.
- Bake for 35 minutes or until the internal temperature of chicken is 74°C/ 165°F.