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Cannelloni with tomato chicken stew

Preparation time: 20΄

Cooking time: 40΄-45΄

For 4 persons


1kg of chicken leg fillet
6 tbsp. of olive oil
1 onion
1 clove of garlic
1 carrot
1 green pepper
1 Florina pepper
2 tbsp. Tomato Paste KYKNOS
120g red wine
300g chicken broth
350g Milled Tomatoes KYKNOS
3 allspice grains
1 tbsp. brown sugar

For the béchamel
30g butter
30g flour
400g milk
1 pinch of nutmeg
1 egg yolk
Freshly ground pepper

For setup
24 cannelloni
150g Milled Tomatoes KYKNOS
250g gruyere cheese (grated)
Freshly ground pepper


On a cutting board, cut the green pepper and the Florina pepper into small cubes with a sharp knife, chop the onion together with the garlic and grate the carrot on the coarse part of a grater. On the same cutting board with a sharp knife cut the chicken leg fillets into very small bites.

Place a sauté pan over high heat to heat well and add 2 tbsp. of olive oil. Sauté the chicken pieces well, until they get a good colour from all over, sprinkling with salt and freshly ground pepper.
Remove the chicken pieces from the sauté, place them in a bowl and put it back on high heat adding the remaining olive oil.

Saute all the vegetables, the onion together with the garlic, carrot, green pepper and bell pepper until wilted but not colored. Add the Tomato Paste KYKNOS along with the spice and continue sautéing for another 1-2 minutes.

Deglaze with the red wine and as soon as it evaporates, add the chicken stock together with the Milled Tomatoes KYKNOS, brown sugar, sauteed chicken, salt and freshly ground pepper and mix well.

As soon as the food comes to a boil, lower the heat and let the chicken simmer for about 18-20 minutes.

For the béchamel, place a saucepan over high heat and add the butter to melt. Add the flour mixing with a wire until it becomes a very thick mixture. Slowly add the milk, stirring constantly and vigorously until it thickens. Add the fresh cream cheese and as soon as it melts, remove the saucepan from the heat and add the yolk, nutmeg, salt and freshly ground pepper, mixing well.

For the setting, spread half of the Milled Tomatoes KYKNOS and half of the grated gruyere cheese on the Pyrex in which you will bake the cannelloni.

Fill the cannelloni with the braised chicken, place them in the pyrex dish next to each other, pour over the rest of the Milled Tomatoes KYKNOS, top with the béchamel and sprinkle with the remaining grated gruyere cheese.

Bake in a preheated oven at 200°C for 20-25 minutes.

When the cannelloni are ready, remove them from the oven, let them cool a little and serve.