This delicious recipe for Jamie Oliver’s chicken parcels is a quick and easy way to enjoy a creamy, savory meal. With juicy chicken, golden puff pastry, and a tangy mustard sauce, it’s a perfect dinner that’s both comforting and impressive. You can easily adapt it with whatever vegetables you have on hand!
Ingredients Needed
- 400g (14 oz) baby carrots
- Olive oil
- 250g (9 oz) mixed mushrooms
- 2 cloves of garlic
- ½ a bunch of flat-leaf parsley (15g / 0.5 oz)
- 1 knob of unsalted butter
- ½ a lemon
- 4 x 150g (5.3 oz) skinless free-range chicken breasts
- 1 x 320g (11.3 oz) sheet of puff pastry
- 1 free-range egg
- 1 heaped tablespoon wholegrain mustard
- 150ml (5 fl oz) white wine
- 150ml (5 fl oz) single cream
- Optional: extra virgin olive oil
- 80g (2.8 oz) watercress
How To Make Chicken Parcels
- Roast the carrots: Scrub, trim, and halve the carrots. Toss them with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Roast in the smaller air-fryer drawer at 200ºC (400ºF) for 35 minutes, shaking halfway through.
- Cook the mushrooms: Roughly tear any larger mushrooms and leave smaller ones whole. Toss them with 1 tablespoon of olive oil. Place them in the larger air-fryer drawer along with 2 unpeeled garlic cloves. Cook for 15 minutes at 200ºC (400ºF) until golden.
- Prepare the mushroom mixture: Once cooked, squeeze the garlic from its skins and finely chop it along with the mushrooms. Add finely sliced parsley (stalks and all), butter, and a squeeze of lemon juice. Season with salt and pepper. Let the mixture cool completely.
- Stuff the chicken: Using the tip of a sharp knife, slice into the thickest part of each chicken breast to create pockets. Divide and stuff the mushroom mixture inside each breast. Shape the chicken back into its original form, sealing the stuffing inside.
- Wrap the chicken in pastry: Unroll the puff pastry and slice it into 4 strips. Stretch the pastry slightly and wrap it around each chicken breast, pressing gently to secure.
- Egg wash the pastry: Beat the egg and brush it all over the pastry. Place the wrapped chicken breasts in the large air-fryer drawer and cook for 20 minutes at 200ºC (400ºF), or until the pastry is golden and the chicken is cooked through. You may need to work in batches.
- Make the mustard sauce: Place a non-stick frying pan on medium-high heat. Add the mustard and white wine, letting it bubble and reduce by half. Pour in the cream and simmer until the sauce coats the back of a spoon. Season to taste with salt and pepper.
- Serve: Spoon the mustard sauce onto plates. Slice each chicken breast into 3 pieces and arrange them on top of the sauce. Drizzle with extra virgin olive oil if desired. Serve with the roasted carrots and a handful of watercress.
Recipe Tips
- Cool the mushroom mixture: Make sure the mushroom filling is completely cool before stuffing it into the chicken. This prevents the pastry from becoming soggy and ensures the chicken stays juicy.
- Seal the chicken well: After stuffing, seal the chicken tightly to keep the filling inside while cooking. You can use toothpicks or simply press the edges of the chicken together.
- Stretch the pastry gently: When wrapping the chicken in pastry, gently stretch it so it fits snugly around the chicken without tearing. This will give you a golden, crisp finish.
- Check the chicken’s doneness: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 75ºC (165ºF).
- Use an egg wash for the golden pastry: Be sure to brush the pastry with the egg wash to get a rich, golden color once it’s cooked. It will also add a lovely shine to the finished parcels.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken parcels cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the chicken parcels tightly in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 180ºC (350ºF). Place the chicken parcels in the basket and cook for 5-7 minutes until heated through and the pastry is crispy.
Nutrition Facts
Serving Size: 1 serving (252g)
- Calories: 407
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 84mg
- Sodium: 229mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 28g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Stir Fry 5 Ingredients
- Jamie Oliver Stuffed Chicken Breast
- Jamie Oliver Whole Chicken Casserole
- Jamie Oliver Chicken Stew Slow Cooker
Jamie Oliver Chicken Parcels
Description
This delicious recipe for Jamie Oliver’s chicken parcels is a quick and easy way to enjoy a creamy, savory meal. With juicy chicken, golden puff pastry, and a tangy mustard sauce, it’s a perfect dinner that’s both comforting and impressive. You can easily adapt it with whatever vegetables you have on hand!
Ingredients
Instructions
- Roast the carrots: Scrub, trim, and halve the carrots. Toss them with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Roast in the smaller air-fryer drawer at 200ºC (400ºF) for 35 minutes, shaking halfway through.
- Cook the mushrooms: Roughly tear any larger mushrooms and leave smaller ones whole. Toss them with 1 tablespoon of olive oil. Place them in the larger air-fryer drawer along with 2 unpeeled garlic cloves. Cook for 15 minutes at 200ºC (400ºF) until golden.
- Prepare the mushroom mixture: Once cooked, squeeze the garlic from its skins and finely chop it along with the mushrooms. Add finely sliced parsley (stalks and all), butter, and a squeeze of lemon juice. Season with salt and pepper. Let the mixture cool completely.
- Stuff the chicken: Using the tip of a sharp knife, slice into the thickest part of each chicken breast to create pockets. Divide and stuff the mushroom mixture inside each breast. Shape the chicken back into its original form, sealing the stuffing inside.
- Wrap the chicken in pastry: Unroll the puff pastry and slice it into 4 strips. Stretch the pastry slightly and wrap it around each chicken breast, pressing gently to secure.
- Egg wash the pastry: Beat the egg and brush it all over the pastry. Place the wrapped chicken breasts in the large air-fryer drawer and cook for 20 minutes at 200ºC (400ºF), or until the pastry is golden and the chicken is cooked through. You may need to work in batches.
- Make the mustard sauce: Place a non-stick frying pan on medium-high heat. Add the mustard and white wine, letting it bubble and reduce by half. Pour in the cream and simmer until the sauce coats the back of a spoon. Season to taste with salt and pepper.
- Serve: Spoon the mustard sauce onto plates. Slice each chicken breast into 3 pieces and arrange them on top of the sauce. Drizzle with extra virgin olive oil if desired. Serve with the roasted carrots and a handful of watercress.
Notes
- Cool the mushroom mixture: Make sure the mushroom filling is completely cool before stuffing it into the chicken. This prevents the pastry from becoming soggy and ensures the chicken stays juicy.
- Seal the chicken well: After stuffing, seal the chicken tightly to keep the filling inside while cooking. You can use toothpicks or simply press the edges of the chicken together.
- Stretch the pastry gently: When wrapping the chicken in pastry, gently stretch it so it fits snugly around the chicken without tearing. This will give you a golden, crisp finish
- Check the chicken’s doneness: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 75ºC (165ºF).
- Use an egg wash for the golden pastry: Be sure to brush the pastry with the egg wash to get a rich, golden color once it’s cooked. It will also add a lovely shine to the finished parcels.
Jamie Oliver Chicken Parcels