Go the extra mile for the best-tasting chicken mignon you’ve ever tasted. These bad boys are sealed in puff pastry with delicious mushroom and prosciutto.
You might be wondering how these don’t look the same as what’s in the butcher’s display case.
Well, in a sense, you’re right! The concept is the same, with a few changes.
First, instead of garlic butter on the inside of the chicken, I used cheese.
Then, I wrapped “Duxelles” and prosciutto around the chicken thighs. I did the same when I created my Weber Q beef Wellington recipe.
Duxelles is a French term to describe a savoury mushroom-like paste added to Beef Wellington or other luxurious dishes.
And lastly, I sealed the chicken mignons in puff pastry.
The results were terrific!
The chicken is super tender, and the cheese, mushroom, and prosciutto lift everything to a whole new level.
But, what I like most about this recipe is that it can be prepped the day before and popped in the oven the following day.
My chicken mignon recipe serves 6 people, making it the ideal entertainer.
What ingredients do I need to make chicken mignon?
On the surface, you would think this recipe would require a lot of ingredients.
Surprisingly it only requires eight, making it relatively cost-effective to serve 6 people.
- Chicken thighs (roughly 6)
- Gouda cheese (or you’re favourite cheese)
- Prosciutto (6 strips) Sub with bacon if you don’t like prosciutto.
- Cloves of garlic
- Red onion
- Portabella mushrooms (brown)
- Fresh Thyme
- Puff pastry sheets
- 2 eggs
- ½ tsp water
How to make the duxelles?
Don’t let the name intimidate you. Making duxelles is super easy.
Mushrooms retain 90% of their water.
So to stop the bottom from falling out of our chicken mignons, all of that water will need to be cooked out.
When chopping down our mushrooms, we will be dicing them super small.
Dicing mushrooms by hand: If you’ve ever diced an onion, that’s the size we are going for.
Dice the mushrooms in batches. This way, you will have consistency for the duxelles.
Continue dicing the mushrooms until you have approximately 200g.
Dice half of the red onion and add to a cold deep pan. Add 2-3 fresh garlic cloves to the same pan using a garlic crusher.
Add 2 tbsp of olive oil to the pan. Over medium heat, saute the onion and garlic until the onion is translucent, not brown.
Next, add the diced mushrooms and season with salt.
Then add the leaves from two thyme sprigs.
After the first 2-3 minutes, you will see the mushrooms losing their water.
Continue stirring the duxelles until all of the liquid is cooked out.
Power Tip: Push the duxelles over to one side of the pan and look at the bottom. If you still see bubbles, there is still liquid in the pan.
The duxelles should only take 10-12 minutes to remove any liquid.
Next, lay the duxelles flat onto a baking tray and press it down firmly. This will also help to reduce any stubborn liquid that’s left behind.
Your duxelles should look very similar to a paste. Then place into the fridge uncovered to cool for 10-15 minutes.
Assembling chicken mignons
Layout your chicken and place grated cheese in the middle of each one.
Next, layout the prosciutto and, using the back of a spoon, spread a thin layer of duxelles over the top, going edge to edge.
Place the chicken on the bottom of the prosciutto and begin rolling.
Leave the chicken on its seam and layout your puff pastry.
Make an egg wash using 2 eggs and ½ tsp water, then whisk.
Brush the egg wash onto the top layer of pastry and place the chicken mignon onto the base.
Cut off the excess, leaving enough room on the left and right sides to fold the edges.
Then begin rolling the chicken until the ends meet, and cut off the excess again.
Gently pinch off the edges from the base and sides until you have a neat little parcel.
Repeat until all the chicken has been wrapped in pastry.
Place the chicken onto a tray lined with baking paper and place it in the fridge, covered overnight if required.
How to bake chicken mignons in the oven?
Preheat your oven to 180°C (355°F) Fan-forced.
Brush egg wash onto each mignon, making sure they are fully coated.
Power Tip: If you want to impress your guests, use the back of a knife to gently carve decorations into the pastry. Don’t cut too deep!
Place the baking tray into the oven and bake for 40-50 minutes or until the pastry has puffed and golden brown.
Use an instant-read meat thermometer to ensure the chicken has reached 74°C (165°F).
Allow the chicken to rest for 10 minutes and allow the juices to run back into the chicken.
It is crucial not to skip this step. If the chicken is sliced too early, the juices will run out of the mignon, causing the bottom to fall out.
What can I serve with chicken Mignons?
My favourite side to serve with mignons is creamy garlic and chives mashed potatoes.
Although, the real hero here is our grilled cheese sauce for broccoli and cauliflower.
Whatever you decide, JustSoYum has got your back!
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Cheesy Chicken Mignon Wrapped in Prosciutto & Pastry
- 6 chicken thighs skinless
- 200 g portabella mushrooms brown
- ½ red onion medium
- 2 garlic cloves
- 1 cup gouda cheese grated
- 2 thyme sprigs
- 6 sheets of puff pastry
- pinch salt
- ½ tsp water
- 2 eggs
- Finely chop mushrooms, garlic, and half of a medium red onion.
- Then to a large cold pan, add 2 tbsp of olive oil. Over medium heat, saute the onion and garlic until the onion is translucent, not brown. Add the mushrooms and season duxelles with a pinch of salt, then add the leaves from two thyme sprigs.
- After two minutes you will begin to see the mushrooms losing their water. Continue stirring for 10-12 minutes or until all the water has been cooked out. Flatten the duxelles onto a baking tray and cool in the fridge for 10-15 minutes.
- Layout the chicken thighs and cut off any loose fat from the edges. Place grated cheese onto the middle of each piece of chicken. Then roll the chicken thighs, resting them on the seam.
- Next, layout the prosciutto and, using the back of a spoon, spread a thin layer of duxelles over the top, going from edge to edge. Place the chicken on the bottom of the prosciutto and begin rolling.
- Leave the chicken on its seam and place your puff pastry. Make Brush the puff pastry with egg wash to help the pastry stick at the seams.
- Place the chicken onto the base of the pastry and carefully roll until the ends meet, then cut off the excess. Tuck in the sides, pinch them off and cut off any excess pastry. Continue with the remaining chicken until you have six neat little packages.
- Place the chicken onto a baking tray lined with baking paper and place it in the fridge for 30 minutes to firm up. If making ahead, roll each mignon tightly in plastic wrap to keep them fresh overnight.
- Preheat your oven to 180°C (355°F) Fan-forced. Brush egg wash onto each mignon, ensuring they are all fully coated. Optionally, If you want to impress your guests, use the back of a knife to gently carve decorations into the pastry. Don't cut too deep!
- Place the baking tray into the oven and bake for 40-50 minutes or until the pastry has puffed and golden brown. Use an instant-read meat thermometer to ensure the chicken has reached 74°C (165°F).
- Allow the chicken to rest for 10 minutes and allow the juices to run back into the chicken. Then Serve.