Authentic Gers Free-Range Chicken Cannelloni with Local Honey and Pastis

• 250 g Panzani round cannelloni
• 2 chicken breasts or thighs
• 1 white leek
• 1 onion
• 1 peeled, seeded, and diced tomato
• 2 tablespoons whipping cream
• 2 tablespoons clarified butter
• 1 tablespoon wine vinegar
• 1 glass chicken fumet or chicken broth
• 2 walnuts butter
• Milled pepper
• 1 zucchini
• 1 large carrot
• 1 tablespoon honey
• 5 cl pastis

1. Using a melon baller or spoon, cut the peeled zucchini and carrot into balls. Cook in boiling water and set aside.
2. Cook the cannelloni in salted boiling water with a spoonful of oil for about 10 minutes. Drain and spread on a cloth.
3. Wash and dice the leek, onion, and chicken meat.
4. In a sauté pan, melt a knob of butter over medium-high heat and sear the diced chicken without browning.
5. Add the onion and leek. Cover and sweat for about 10 minutes, then add the tomato.
6. Bind with cream, season with milled pepper, and fill the cannelloni. Arrange in a gratin dish and set aside.
7. In another sauté pan, reduce the pastis with honey, add vinegar and reduce again. Add chicken stock and reduce once more.
8. Pour the sauce over the cannelloni in the gratin dish. Grill in the oven for a few minutes to brown.
9. Sauté the zucchini and carrot balls in the remaining butter, season with salt and pepper, and add to the cannelloni before serving.

Difficulty: Medium (3/5)

Chef's Note: In Italy, pasta names don't have a plural form.