You’ve seen the glossy cookbooks and the high-production 15-minute meal segments, but there is something about the "old school" Jamie Oliver that just hits differently. Specifically, Jamie Oliver Trevor’s chicken recipe. It isn’t just another traybake or a quick pasta toss. It’s a nostalgic nod to the Cricketers, the pub in Essex where Jamie grew up.
Trevor is Jamie’s dad. He’s the man who taught him that if you’re going to do something, you might as well do it properly. This dish—often called "My Old Man’s Superb Chicken" in earlier books—is basically a "poor man's Wellington." It replaces expensive beef tenderloin with humble chicken breasts, but it doesn't skimp on the luxury.
What is the Deal with Trevor's Chicken?
Most people think of stuffed chicken as that dry, rubbery thing you get at mediocre wedding receptions. This isn't that. Honestly, the magic here is the combination of a rich mushroom duxelles and buttery puff pastry.
When Jamie featured this on MasterChef Australia (Season 16), it sparked a massive surge in interest. Why? Because it’s relatable. It’s fancy enough for a date night but sturdy enough for a Sunday lunch. It’s essentially a chicken breast stuffed with a savory, earthy mushroom mixture, wrapped in flaky pastry, and served with a punchy mustard sauce.
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The Real Ingredients List
Don't let the "fancy" look fool you; the shopping list is surprisingly grounded. You’re looking for:
- 4 skinless free-range chicken breasts (about 150g to 200g each).
- Mixed mushrooms: Roughly 250g. Go for a mix of chestnut, button, or even some wild ones if you're feeling flush.
- Puff pastry: A 320g sheet of ready-rolled stuff works perfectly. Life is too short to make your own puff pastry on a Tuesday.
- Garlic and Parsley: Two cloves and a big bunch of flat-leaf.
- The Sauce: Wholegrain mustard, white wine, and double cream.
- The "Secret" Extras: Cranberry sauce for serving and a little lemon for acidity.
Some versions of the recipe—the ones Jamie used to make in the pub—include a cheeky bit of ground sausage or even chicken livers in the stuffing to add "oomph." If you want that deep, metallic richness, finely chopped livers are a game-changer.
How to Actually Make Jamie Oliver Trevor's Chicken Recipe
First, you’ve got to handle the mushrooms. Chop half of them finely and tear the rest. Sauté them with sliced garlic in olive oil until they are golden and the moisture has evaporated. This is the "duxelles." If it’s too wet, your pastry will get soggy. Nobody likes a soggy bottom.
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Once the mushrooms are cool—and they must be cool—it’s time to prep the chicken.
- The Pocket: Use a sharp knife to slice a pocket into the thickest part of the chicken breast. Don't go all the way through.
- The Stuffing: Cram that mushroom mixture inside.
- The Wrap: Cut your pastry sheet into four strips. Wrap them around the chicken. You aren't aiming for a perfect seal like a burrito; a rustic wrap where the ends of the chicken might peek out is fine.
- The Glaze: Brush with a beaten egg. This is what gives you that "golden-brown and delicious" (GBD) finish.
Bake at 200°C (400°F) for about 35 minutes. While that’s happening, deglaze a pan with white wine, stir in the mustard and cream, and let it bubble down until it's thick enough to coat a spoon.
Why Everyone Messes This Up
The biggest mistake? Putting the hot mushroom stuffing into the raw chicken and immediately wrapping it in pastry. The heat from the mushrooms starts to melt the fat in the pastry before it even hits the oven. The result is a greasy, limp mess.
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Also, people under-season the sauce. The mustard sauce needs to be sharp. It’s the counterpoint to the heavy pastry and creamy filling. If it doesn't make the back of your throat tingle slightly from the mustard, you haven't used enough.
The MasterChef Twist
On the show, the recipe was slightly more elevated. They used a combination of fresh and dried mushrooms (like porcini) to deepen the flavor. They also served it with a "badly mashed on purpose" potato and celeriac mix.
Celeriac is one of those vegetables people ignore in the supermarket because it looks like a dusty gargoyle, but when mashed with potato and a splash of milk, it adds a nutty complexity that pairs perfectly with the mushroom-stuffed chicken.
Actionable Next Steps for the Home Cook
If you're going to try Jamie Oliver Trevor's chicken recipe this weekend, do yourself a favor and prep the mushroom stuffing the night before. It gives the flavors time to meld and ensures the mixture is cold when you stuff the chicken.
- Go for Quality Pastry: Look for all-butter puff pastry. The "vegetable fat" versions just don't flake the same way.
- Rest the Meat: Give the parcels 5 minutes of rest time after they come out of the oven. This lets the juices redistribute so they don't flood the plate when you slice into them.
- Sides Matter: Serve this with something bright. Steamed green beans with a squeeze of lemon or a bitter leaf salad will cut through the richness beautifully.
This recipe is a reminder that good food doesn't always need to be revolutionary. Sometimes, it just needs to be a version of what a dad would serve his son in a country pub. It’s hearty, it’s honest, and it’s genuinely delicious.