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Chicken, Mushroom and Tarragon Cannelloni
You can roast a chicken for this recipe, but I usually take the quicker option and buy a cooked chicken and strip off the meat. Using sheets of lasagne makes it much easier to fill and assemble.
FILLING
2 tablespoons olive oil
30 grams butter
400 grams button mushrooms, sliced
sea salt and ground pepper
2 teaspoons dried tarragon
2 cloves garlic, crushed
2 tablespoons plain flour
1¼ cups chicken stock
¼ cup cream
1 tablespoon Dijon mustard
3 cups chopped cooked chicken finely grated zest 1 lemon
BÉCHAMEL SAUCE
2 tablespoons butter
2 tablespoons plain flour
1½ cups milk
1 cup grated parmesan
½ teaspoon freshly grated nutmeg
2 teaspoons Dijon mustard
TO ASSEMBLE
250 grams fresh egg lasagne sheets (I used Rana)
¾ cup chicken stock
parmesan for grating
EQUIPMENT: Large shallow baking dish.
Preheat the oven to 180°C fan bake.
Heat the oil and butter in a large saute pan over a high heat. Add the mushrooms and season with salt. Cook, turning occasionally, until they are well coloured and tender.
Stir in the tarragon and garlic then the flour. Cook for 2 minutes then stir in the stock and cream. Simmer for 5 minutes until thickened then add the mustard, chicken and lemon zest. Season well then set aside to cool.
BÉCHAMEL: Melt the butter in a saucepan and stir in the flour. Whisk in the milk in 3 lots, stirring continuously until smooth. Bring to the boil and continue whisking until it’s thickened and glossy. Stir in the parmesan, nutmeg and mustard. Season well.
If the lasagne sheets are large, cut to approximately 18cm x 16cm pieces. Divide the chicken mixture evenly between them, rolling each sheet to make a cannelloni tube. You should have 8 cannelloni. Pour the stock into the baking dish then arrange the cannelloni, seam side down, on top. Spoon over the bechamel
