Crispy chicken cannelloni

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Crispy chicken cannelloni
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Crispy chicken cannelloni

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: InternationalDifficulty: Media
Rations

6

rations
Preparation time

1

hour 

55

minutes
Cooking time

15

minutes
Calories

580

kcal
Total time

2

hours 

10

minutes

Immerse yourself in the tantalizing experience of preparing our Crispy Chicken Cannelloni. This flavorful, homemade dish for six is a feast of textures, from the tender, juicy chicken to the crispy outer layer of brick pasta.

Ingredients include fresh chicken, caramelized onion, a smooth homemade sauce made with butter and olive oil, and an optional touch of Parmesan cheese. This dish is full of flavors that intertwine in a culinary dance your palate won't forget.

Preparation involves roasting the chicken and vegetables to perfection, then wrapping them in strips of brick pastry painted with melted butter. To finish, the cannelloni are baked until golden brown and served drizzled with the sauce and garnished with cheese, if you prefer.

Also, this recipe is flexible, you can make it with fish by replacing the chicken broth with fish fumet, prepare it the day before without the sauce, or even freeze the cannelloni to enjoy at another time.

While you prepare this marvel, why not make your kitchen a corner of musical enjoyment? To accompany the preparation of this recipe, we suggest our special playlist, designed to make you enjoy the art of cooking.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1 chicken pieces (2 breasts and 2 thighs)

  • 1 sliced onion (emincé)

  • 20 gr flour

  • Salt and pepper to taste, olive oil

  • 250 ml chicken broth

  • 4 large onions cut in slices (emincé) for confit

  • 20 gr butter

  • 1 carrot cut in slices (emincé)

  • 2 tomatoes

  • 50 gr Parmesan cheese (optional)

  • 10 Pasta brick sheets (buy whole package)

  • Melted butter for painting

Pasos

  • Preheat the oven to 200 °C. Place all the chicken pieces (except the breasts) and vegetables on a baking sheet. Cook for 15 minutes.
  • Add the chicken breasts to the pan and roast for an additional 15 minutes. Once done, let the chicken cool.
  • While the chicken is cooling, confit the onion. Heat enough oil in a saucepan over medium heat and add the onion. Cook for 30 minutes until soft and golden brown. Allow the onion to drain excess oil.
  • Shred the cooked chicken into small pieces, preferably with a knife or mincer.
  • Mix the shredded chicken with the onion confit. Adjust the flavor with salt and pepper to taste.
  • Cut the brick pastry into strips about 9 cm wide. Paint each strip with melted butter, place a little filling in each, roll up and paint again with melted butter. Place the cannelloni on a baking sheet.
  • For the sauce:
  • In a saucepan, melt the butter and add a little olive oil. Add the flour and cook over medium heat for 5 minutes, stirring constantly.
  • Strain the sauce to remove lumps.
  • Presentation:
  • Bake the cannelloni in the lower part of the oven for approximately 5 minutes until golden brown.
  • Serve the cannelloni on a plate, drizzle with the sauce and garnish with Parmesan cheese (if desired).

Notas

  • You can substitute the chicken for fish and the chicken broth for fish fumet.
  • You can prepare the cannelloni the day before and add the sauce just before serving.
  • The cannelloni can be frozen, if you do so freeze them before cooking. If you choose to freeze the cannelloni, be sure to wrap them well to avoid freezer burn. When you are ready to cook them, let them thaw completely in the refrigerator before baking.
    • >
  • When you grill the chicken and vegetables, make sure they are well browned to maximize flavor. The maillard reactions add a very important depth of flavor.
  • For the onion confit, I would recommend slow and steady cooking over low heat to ensure that it caramelizes without burning. This process can take time, but the result is worth it.
  • When preparing the brick pasta, make sure it is well sealed to prevent the filling from escaping during cooking.
    • >
  • If you opt to add Parmesan cheese, consider using freshly grated Parmesan cheese instead of pre-packaged for better flavor.

Quizás lo necesites

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Información nutricional (por ración)*

  • Serving Size: 420g
  • Calories: 580kcal
  • Fat: 25g
  • Saturated Fat: 7g
  • Cholesterol: 100mg
  • Sodium: 720mg
  • Potassium: 500mg
  • Carbohydrates: 45g
  • Fiber: 4g
  • Sugar: 8g
  • Protein: 40g
  • Vitamin A: 600IU
  • Vitamin C: 15mg
  • Calcium: 150mg
  • Iron: 3mg
If you are looking for 10

Key points of the recipe

  1. Cooking the chicken and vegetables: Be sure to roast the chicken and vegetables until well browned to maximize flavor. This is crucial for developing a deep, rich flavor in the cannelloni.
  2. Handling brick pastry: When working with brick pastry, brush each strip with melted butter before filling and rolling to maintain moisture and ensure crispness during baking. Also, seal the cannelloni well to prevent the filling from escaping during cooking.
  3. Preparation of the onion confit: Cook the onion over low and constant heat to caramelize it without burning it. This process requires patience, but is essential to achieve the perfect sweetness and texture that will complement the cannelloni filling.

Pairing with wine

This dish is quite versatile in terms of wine pairing, given the range of flavors it offers. Chicken is a white meat that can pair well with white and light red wines, while butter and Parmesan cheese add a rich creaminess that can be complemented by wines with good body and acidity.

A good pairing could be a full-bodied white wine such as a Chardonnay from Burgundy (France) that has undergone barrel aging. These wines often have notes of butter and vanilla, which would complement the richness of the butter and cheese in the dish, and their acidity can cut through the fat and balance the dish.

If you prefer red wine, you could opt for a Pinot Noir from Burgundy, which has enough acidity to balance the dish and not overwhelm the flavor of the chicken. The fruity and earthy flavors of Pinot Noir can complement the taste of roasted chicken and vegetables.

I would avoid very tannic, full-bodied red wines, such as a Cabernet Sauvignon, as they could overwhelm the flavor of the chicken.

Beer pairing

For beer, chicken generally pairs well with wheat beers or lighter lagers. A Belgian wheat beer, such as Witbier, could be an excellent choice. These beers are light but with enough body to support the chicken and rich sauce. The citrus and spicy flavors of the Witbier can add a nice counterpoint to the creaminess of the dish.

Another option might be a Pilsner-style lager, which has enough body and bitterness to balance the richness of the dish, but will not overwhelm the flavor of the chicken.

I would avoid very bitter beers such as IPAs, as their bitterness could clash with the creaminess of the dish and overwhelm the flavor of the chicken.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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