Marc Vidal’s Canelones de la Iaia (Chicken Cannelones)

Marc Vidal’s Canelones de la Iaia (Chicken Cannelones)
Staff Writer
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“At Boqueria, NYC and DC's favorite tapas bar, executive chef Marc Vidal creates a flavorful menu of authentic, Spanish tapas dishes. Every year on Christmas, Marc's family traditionally makes Escudella, a traditional Catalan soup made of various meats and vegetables in broth. On the following day, St. Stephen's Day, it is a Catalan tradition to use the leftover meat from the Escudella, and grind it up to make the stuffing for Canelones. Marc prepares the chicken canelones, or Canelones de la Iaia, using the leftover chicken and then creates a béchamel sauce to serve on top.”

6
Servings
341
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 2 chickens, cut into quarters
  • 1 onion
  • 5 garlic cloves
  • 1 Pound tomatoes, peeled and seeded
  • 2 slices of country bread, sliced and soaked with milk
  • 1/2 Cup white wine
  • 1/2 Pound pork belly

For the cannelloni

  • 30 pieces cannelloni pasta or lasagna pasta
  • 1 Ounce per chicken cannelloni filling

Directions

For the filling

Sear the chicken in a pot with a little oil. Add teh onion and garlic, saute. Ad teh tomato and sauce, saute. Add the white wine and reduce. Add water to cover teh chicken and cook for 30 minutes on low heat.

Strain, reduce and reserve liquid.

Pick all the meat off the chicken and pass through the big grinder plate along with the mirepoix and bread. Add salt and pepper to taste. Add wine. Lable and store.

Let the remaining liquid reduce and emulsifie with a tablespoon of butter.

For the cannelloni

Set a large ice bath. In a large stock pot, bring salted water to boil.  Add pasta and cook al dente. Remove from water with a spider or slotted spoon and place in ice bath to cool. 

Remove and set on a 1/2 sheet pan with paper towles to dry. Once pasta dries, lay them down one beside oneother on the sheet pands. With the help of a small spoon, add filling to each pasta square. Once all pasta squares have filling, start rolling them into rolls.

Plating:

Put 2 tbsp of Bechamel sauce on plate, and place three canelones on top of the sauce. Drizzle Bechamel over the canelones, and top with Parmesan cheese. Place in oven at 400 F to warm up. 

Nutritional Facts

Total Fat
30g
43%
Sugar
9g
10%
Saturated Fat
11g
46%
Cholesterol
33mg
11%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
10mg
1%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
34µg
1%
Folate, total
3µg
1%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
3µg
5%
Sodium, Na
1056mg
70%
Water
87g
3%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.