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The chicken cannelloni recipe is a great way to enjoy the properties of chicken in a delicious dinner or lunch for the whole family. This one, despite being a bit long, is actually very simple and ideal for those who are not very expert in the kitchen.
Below we will explain this recipe in a simple way, detailing the procedure to be carried out step by step. At the end of the recipe, you will be able to surprise everyone with this exquisite dish.
Chicken cannelloni ingredients:
800 grams of chicken.
Two bay leaves.
Two cloves of garlic.
A glass of white wine, cognac or beer.
Black pepper to taste
Salt to taste.
Three teaspoons of extra virgin olive oil.
30 plates of cannelloni.
150 grams of grated cheese.
500 ml of milk.
40 grams of butter.
500 ml of milk.
Nutmeg to taste.
Tips and recommendations before starting the recipe
To make it easier for you to prepare the chicken, the ideal is to divide the chicken into eighths. That is, divide the chicken pieces into six servings.
Steps to follow to prepare the chicken cannelloni recipe
Note: Because the recipe is a bit long, the sequence of steps will be divided into parts.
For the preparation of the chicken
Gather all the ingredients.
Season the 6 pieces of chicken with salt and pepper to taste.
We take the chicken pieces to the fire, placing a pan over medium heat and add the olive oil. Once the oil is hot, we place the chicken in the pan, cover and let it cook only until it is a little golden.
When the chicken is lightly browned for one turn, we turn it over and let it cook until it is golden on the other side. Ideally, the chicken should remain raw on the inside and a little browned on the outside.
Cut the onions into julienne strips and add them to the pan.
Slice the garlic and add to the pan.
Also add the bay leaves.
Leave them on the heat for a couple of minutes to let the newly added ingredients cook.
When you notice the onions caramelized, add the wine and let the ingredients cook covered in the pan for half an hour. Remember to move the chicken so that the pieces cook on both sides.
Once the chicken is cooked, it is allowed to cool to prepare the filling.
For the preparation of the bechamel sauce
In a skillet that is over medium heat, add the butter, a tablespoon of wheat flour, and with the help of a whisk, stir these ingredients until the flour is toasted.
Add a pinch of pepper and a pinch of grated nutmeg.
Before the flour starts to turn color, add the milk little by little. Ideally, lower the heat to a minimum for this step. While adding the milk, stir the mixture well.
Add a pinch of salt to taste.
Over low heat, stir the béchamel sauce mixture.
Once the sauce begins to boil the sauce is ready, in this case remove the pan from the heat. It does not matter if the sauce is very light, as it will thicken when it cools.
For the preparation of the cannelloni
Remove the skin and bone from the chicken and leave only the meat of the chicken.
Chop or shred the cooked chicken meat and add the stew sauce to make it juicy. Remember to pass the sauce of the stew through a strainer to avoid lumps.
Add a little bechamel sauce to the shredded chicken meat to make it even juicier. In case the bechamel sauce is too thick, you can add a little milk.
Once you have a desired meat consistency, that is, it is manageable and juicy, cover and reserve.
Place a pot on high heat with enough water and add salt. Once the water boils, add the cannelloni one by one. Follow the cooking time indicated by the manufacturer for cannelloni, as this varies by brand.
Stir the cannelloni while they boil to prevent sticking.
Once cooked, remove the hot water and add cold water to stop cooking.
Spread each cannelloni on a clean cloth, pat dry with a kitchen towel. Take the filling and place a tablespoon of it on each plate of cannelloni. Remember to give the filling an elongated shape to make it easier for you to roll.
Roll up each of the cannelloni leaving the part of the closure facing up.
Place the cannelloni on a gratin tray.
Cover the cannelloni with the béchamel sauce and spread the grated cheese on top of the sauce.
Take the cannelloni to the cold oven and turn the oven to 220º F for a couple of minutes or until you notice that the cheese is golden brown.
Take the cannelloni out of the oven, serve and enjoy hot.
Additional Tips for a Perfect Chicken Cannelloni Recipe
You can prepare the pasta or filling mixture in advance before proceeding to the recipe, as it keeps well for up to a day in the fridge. You can also make the bechamel sauce ahead of time.
To make the bechamel sauce, it is best to use a non-stick pan with a whisk that is coated, which prevents your pan from grating.
To refrigerate the leftover cannelloni, spread transparent paper on a tray and place the cannelloni on it, leaving a half-centimeter space between them. Later, cover them with transparent paper and take the tray to the freezer.
To prevent the chicken mixture from spoiling while reserving in the freezer, cover the container with clear paper or a lid.
Also try trying this recipe with other types of meats, such as beef, pork, or even fish. Let your imagination run wild and prepare this recipe as you see fit.