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Chicken Rosettes and Creamed Leeks https://www.metro.ca/userfiles/image/recipes/rosettes-poulet-fondue-poireaux-parmesan-5030.jpg PT15M PT07M PT22M
Preheat the oven to 350°F (180°C).Creamed LeeksIn 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.
4
3 9 5 2
4 ready-to-cook stuffed chicken rosettes salt and ground black pepper to taste 3 Tbsp. (45 mL) olive oil
Chicken Rosettes and Creamed Leeks

Chicken Rosettes and Creamed Leeks

Rate this recipe
9 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:07
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    ready-to-cook stuffed chicken rosettes
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  • 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
    sprigs of fresh thyme
  • 1/2 cup
    (125 mL)
    chicken broth
  • 1/2 cup
    (125 mL)
    15% cooking cream
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    LACTANTIA CREAM OR LIBERTÉ YOGOURT

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  • fresh lemon juice to taste
  • 3 Tbsp.
    (45 mL)
    grated parmesan

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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