Chicken surpeme with leeks mignons

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 45
Portions 4
Freezing No


  • 750 ml (3 cups) of chicken broth
  • 250 ml (1 cup) of white wine
  • 2 packages (4 leeks white) of leeks mignons
  • 2 minced shallots
  • Pepper up to taste
  • 4 boneless chicken breasts or tights
  • 185 ml (3/4 cup) of Mozzarella cheese
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  • In a large cauldron, set chicken broth, white wine, leeks mignons sliced into halfs, minced shallots, pepper and chicken breasts.
  • Cook slowly covered for 45 minutes. Remove leeks mignons and chicken and spread Mozzarella cheese. Mix well.
  • Set leeks and chicken breast into each plate and coat with sauce.

Chef's notes