Chicken & Mushroom Stuffed Cannelloni with Suprême Sauce
815 بار بازدید -
3 سال پیش
-
Serves: 412 pcs.
Serves: 4
12 pcs. Cannelloni Shells
1 lbs. Chicken Thigh, bnls/skls - Bell & Evans highly recommended
2 cups Mushroom Medley, (quartered & sliced)
1 cup Leek, chopped or sliced
6 oz. Dry White Wine, Chardonnay
16 oz. Chicken Stock
4 cups Herbed Croutons or Stuffing
2 cups Baby Spinach, packed
As Needed Thyme, Savory & Rosemary
½ cup Parsley, fresh chopped
As Needed Salt & Pepper
1 qt. Supréme Sauce* (see notes)
Procedure:
1. In a preheated pan, add oil and sauté the mushrooms. About halfway through, add the leek. When browned, season with salt & transfer to a sheet pan lined with parchment paper.
2. Using the same pan, preheat and add the chicken thigh. Add more oil if needed. Brown on both sides. Once browned, deglaze with white wine, reduce by 50%.
3. Add the mushroom mixture back to the pan, add chicken stock and cook until the chicken is tender.
4. Once tender, transfer chicken from the pan to a sheet pan to cool enough to handle. Once cool enough, chop the chicken into small pieces or shred.
5. While the chicken is cooling, pour the mushroom mixture and liquids over the croutons. Stir well and cover with plastic wrap. Allow to rest for 15 minutes.
6. Once the croutons have absorbed all of the liquid, add the chicken & spinach. Mix well.
7. Fold in ricotta until incorporated. Transfer to plastic pastry bag (piping bag) and fill the shells.
8. Spoon some velouté in a baking dish, lay in the stuffed shells. Top with some more velouté. Reserve some for service. Wrap with plastic wrap and foil.
9. Place into preheated oven 350°F (177°C) and bake for 40 minutes or until center is 165°F (74°C)
10. When internal temperature is reached, serve a la carte or family style. Top with more velouté and finish with fresh chopped parsley.
For the Sauce:
1. Add 1 cup of heavy cream for every quart of Velouté and 1 oz. fresh lemon juiceThe link below is for the Velouté Sauce.
Notes:
• Use this link for the Velouté recipe. Mother Sauce III - Velouté
• This recipe / stuffing can be used for jumbo shells as well
• Cutting the mushrooms small makes the filling process easier
12 pcs. Cannelloni Shells
1 lbs. Chicken Thigh, bnls/skls - Bell & Evans highly recommended
2 cups Mushroom Medley, (quartered & sliced)
1 cup Leek, chopped or sliced
6 oz. Dry White Wine, Chardonnay
16 oz. Chicken Stock
4 cups Herbed Croutons or Stuffing
2 cups Baby Spinach, packed
As Needed Thyme, Savory & Rosemary
½ cup Parsley, fresh chopped
As Needed Salt & Pepper
1 qt. Supréme Sauce* (see notes)
Procedure:
1. In a preheated pan, add oil and sauté the mushrooms. About halfway through, add the leek. When browned, season with salt & transfer to a sheet pan lined with parchment paper.
2. Using the same pan, preheat and add the chicken thigh. Add more oil if needed. Brown on both sides. Once browned, deglaze with white wine, reduce by 50%.
3. Add the mushroom mixture back to the pan, add chicken stock and cook until the chicken is tender.
4. Once tender, transfer chicken from the pan to a sheet pan to cool enough to handle. Once cool enough, chop the chicken into small pieces or shred.
5. While the chicken is cooling, pour the mushroom mixture and liquids over the croutons. Stir well and cover with plastic wrap. Allow to rest for 15 minutes.
6. Once the croutons have absorbed all of the liquid, add the chicken & spinach. Mix well.
7. Fold in ricotta until incorporated. Transfer to plastic pastry bag (piping bag) and fill the shells.
8. Spoon some velouté in a baking dish, lay in the stuffed shells. Top with some more velouté. Reserve some for service. Wrap with plastic wrap and foil.
9. Place into preheated oven 350°F (177°C) and bake for 40 minutes or until center is 165°F (74°C)
10. When internal temperature is reached, serve a la carte or family style. Top with more velouté and finish with fresh chopped parsley.
For the Sauce:
1. Add 1 cup of heavy cream for every quart of Velouté and 1 oz. fresh lemon juiceThe link below is for the Velouté Sauce.
Notes:
• Use this link for the Velouté recipe. Mother Sauce III - Velouté
• This recipe / stuffing can be used for jumbo shells as well
• Cutting the mushrooms small makes the filling process easier
3 سال پیش
در تاریخ 1400/01/24 منتشر شده
است.
815
بـار بازدید شده