Chicken Rosettes and Creamed Leeks
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 22 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Benoit Latulippe |
Recipe ingredients
- 4 ready-to-cook stuffed chicken rosettes
- Salt and ground black pepper to taste
- 3 Tbsp. (45 mL) Irresistibles olive oil *
- 3 Tbsp. (45 mL) unsalted butter*
- 2 large leeks, finely sliced
- 1 Irresistibles bay leaf*
- 2 garlic cloves, finely chopped
- 2 sprigs of fresh thyme
- ½ cup (125 mL) chicken broth*
- ½ cup (125 mL) 15% cooking cream
- Fresh lemon juice to taste
- 3 Tbsp. (45 mL) grated Parmesan
- Salt and pepper to taste
Preparation
Preheat the oven to 350ºF (180ºC).
Creamed Leeks
In a saucepan, melt the butter over low heat. Add the leeks, thyme, garlic and bay leaf.
Cook covered for 10 minutes, stirring regularly.
Add the broth and cream, and reduce over high heat to get a smooth consistency. Remove the thyme and bay leaf. Set aside.
Sear the chicken pinwheels in the olive oil over high heat and cook in the oven for 5 minutes.
Add half the Parmesan to the leek fondue and drizzle in a few drops of lemon juice. On the bottom of a serving dish, spread some of the leek fondue and top with a roll. Sprinkle with Parmesan.
Suggestion
Accompany the pinwheels with roasted, diced butternut squash flavoured with a hint of nutmeg.
It’s important to sear the rolls quickly on each side to prevent the cheese from melting too much.
Stuffed chicken pinwheels are a delicate product that must be handled as little as possible; baking is recommended.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Creamed Mussels
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