Chicken Rosettes and Creamed Leeks

Chicken Rosettes and Creamed Leeks
  • 4 servings
  • 0:15 Preparation
  • 0:07 Cooking
  • 0:22 Total Time


Add all
  • 4

    ready-to-cook stuffed chicken rosettes

  • salt and ground black pepper to taste

  • 3 Tbsp.
    (45 mL)

    olive oil

  • unsalted butter

  • 2

    large leeks, finely sliced

  • 1

    bay leaf

  • 2

    garlic cloves, finely chopped

  • 2

    of fresh thyme

  • 1/2 cup
    (125 mL)

    chicken broth

  • 1/2 cup
    (125 mL)

    15% cooking cream

  • fresh lemon juice to taste

  • 3 Tbsp.
    (45 mL)

    grated parmesan

  • Salt and pepper to taste


Preheat the oven to 350°F (180°C).

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.

Source: Chef Benoit Latulippe

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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