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Chicken and Tarragon Manicotti
recipe filemeat & poultrychicken and tarragon manicotti
Chicken and Tarragon Manicotti
Serves Eight

For the Manicotti:
8 large manicotti
1/4 cup olive oil
1 carrot, peeled and cut into small dice
1/2 medium red onion, peeled and cut into small dice
1 boneless, skinless chicken breast half, cut into small pieces
1 tablespoon chopped tarragon
1-1/2 cups heavy cream
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1/4 cup white wine
1 tablespoon demiglace (optional)
1 large egg

For the Sauce:
1 tablespoon olive oil
3 plum tomatoes, coarsely chopped
1 cup chicken stock
1 shallot, coarsely chopped
5 fresh basil leaves
3/4 cup heavy cream
Pinch of saffron
1 teaspoon salt
1 teaspoon pepper

For Serving:
1 tablespoon olive oil
Micro greens, optional garnish
Fried Leeks, optional garnish
Celery leaves, optional garnish
Fennel fronds, optional garnish

Chicken and Tarragon Manicotti

Recipe By Carlos Nieto

Cook the manicotti in a large pot of rapidly boiling water according to the package directions, until a little more cooked than al dente. Drain and toss with 1 tablespoon of the olive oil to keep the pieces from sticking together. Place the remaining olive oil in a large saucepan, heat the oil until it’s very hot, then sauté the diced vegetables, stirring constantly, until they are wilted but not browned. Add the chicken pieces to the sautéed vegetables and stir, cooking until the chicken pieces are white and cooked through. Add the tarragon and cream, stir, and add the salt and pepper. Add the butter and continue stirring until the mixture comes to a boil. Cook for about 10 minutes, add the wine, and cook for 5 minutes more. If desired, add the demiglace to the chicken, stir until it melts, and cook 2 minutes more. The liquid will be tan. Remove the pan from the heat, and let cool. Add the egg to the cooled chicken and stir to combine. (The egg will bind the chicken together so it won’t fall out of the manicotti.)

To make the sauce:
Heat the 1 tablespoon of olive oil in a medium saucepan over high heat. Add the tomato and chicken stock, and bring to a boil, cooking until the stock has been reduced by half. Add the shallot and basil, cook for about 2 minutes, and add half the cream. Stir to combine, add the saffron, and stir again. Add the salt and pepper and cook for 10 to 15 minutes, until the sauce is reduced by half. Strain the tomato mixture through a fine sieve.

To serve:
Stand 1 piece of manicotti on its end on each of 8 serving plates and stuff the 8 manicotti pieces with the chicken mixture. Place the 1 tablespoon of oil in a hot, medium sized pan, then sauté the stuffed manicottis, 2 at a time in the pan, until they are crispy. Place the finished manicotti on each of 8 serving plates, and diagonally swoop the sauce across the manicotti. If desired, garnish the plate with micro greens, fried leeks, celery leaves, or fennel fronds.

Recipe from CARLOS’, by Debbie and Carlos Nieto with Arlene Bronstein and Ken Bookman. Buy it Online

Copyright © 2008