The chef’s chicken and mushroom pastry parcels recipe is served with roasted carrots and mustard sauce.
It serves four people and cooks in 55 minutes (15 minutes prep and 40 minutes cooking time).
According to the chef’s website, it reads: “In the Oliver household one of our favourite dinners – one that everyone absolutely loves – is a beautiful chicken breast, stuffed with garlicky mushrooms, parsley and butter, all wrapped in golden pastry and served with a white wine sauce.
“It’s an absolute cracker of a recipe because it’s easy enough for weekdays, but impressive enough if you want something fancy at the weekend. I vividly remember eating (and loving) it as a child – it’s definitely one that has stood the test of time.”
How to make Jamie Oliver’s air-fryer chicken and mushroom pastry parcels recipe:
Ingredients
400g baby carrots
Olive oil
250g mixed mushrooms
Two cloves of garlic
Half a bunch of flat-leaf parsley (15g)
One knob of unsalted butter
Half a lemon
Four x 150g skinless free-range chicken breasts
One x 320g sheet of puff pastry
One free-range egg
One heaped tablespoon wholegrain mustard
150ml white wine
150ml single cream
Optional: extra virgin olive oil
80g watercress
Method
First, you will need to scrub, trim and halve the carrots, and toss them with a tablespoon of olive oil and a pinch of salt and pepper. You will need to roast the carrots in the smaller air-fryer drawer for 35 minutes at 200ºC. Make sure to shake them halfway through.
Next, roughly tear any mushrooms and toss them with a tablespoon of olive oil. Place these in the larger drawer of the air fryer, along with two unpeeled garlic cloves. Cook them for 15 minutes at 200ºC, or until golden they have turned a golden colour all over.
When the time’s up on the carrots you will need to tip the contents onto a chopping board. Squeeze the garlic from their skins and finely chop making sure to mix everything.
Then finely slice the parsley (stalks and all). Chop them into the mushroom mixture with the butter and a squeeze of lemon juice. Season until perfection with salt and pepper and leave it to cool completely.
