Jamie Oliver's 'absolute cracker' air fryer chicken and mushroom pastry parcels recipe
Jamie Oliver's air fryer recipe takes 15 minutes to prepare and 40 minutes to cook. It serves four people, making it the perfect family recipe.
This delicious recipe comes from Jamie Oliver and is cooked really easily in an air fryer.
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
Don't miss...
Giant roast potato is so ‘crispy’ and ‘lovely’ - 30 minutes in the air fryer [LATEST]
Air fryer roast potatoes are full of flavour and ready in 30 minutes [INSIGHT]
Cook a baked potato in 15 minutes for a crispy skin and buttery inside - no oven [ANALYSIS]
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.
Use the tip of a knife to slice into the thickest part of each chicken breast to create pockets. Divide and stuff in the mushroom mixture. You will need to shape the breasts back into their original form and seal them from the stuffing inside.
Slice the pastry lengthways and into four strips. You will need to stretch it slightly to lengthen it. Next, wrap the pastry around each chicken breast, pressing lightly to secure it in place.
Then, beat the egg and brush it all over the pastry. Place them in the large drawer and cook for 20 minutes at 200ºC. They will need to be a golden colour and cooked through.
Place a non-stick frying pan on medium-high heat with the mustard and white wine. Let this bubble and reduce by half. Pour in the cream and let this simmer until the sauce coats the back of a spoon. Remove it from the heat and season this to perfection.
Finally, you will need to divide the mustard sauce between serving plates. Cut each chicken breast into three pieces and arrange this on top of the sauce, finishing with a drizzle of extra virgin olive oil, if you like. Serve with the roasted carrots and a handful of watercress.
