Almost Spring Lemon Chicken Gallette Recipe

Name: Almost Spring Lemon Chicken Gallette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Curd Vinaigrette; 3 tablespoons lemon curd; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon water; 1 clove of garlic, minced fine; 1/4 teaspoon kosher salt; 1/4 teaspoon freshed cracked black pepper; Gallette; 2 chicken leg quarters, with skin and bone; 1/2 cup Lemon Curd Vinaigrette; 1/2 pound fresh brussels sprouts, cut off ends and quartered; 1/2 cup walnuts, rough chopped and toasted; 1 medium onion, sliced thin; 4 ounces crumbled feta cheese; 1/2 cup Lemon Curd Vinaigrette; 1 box frozen puff pastry dough; 1/4 teaspoon each salt and pepper; 1 egg yolk; 2 tablespoons water

Servings: persons

Lemon Curd Vinaigrette
3 tablespoons lemon curd
1/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon water
1 clove of garlic, minced fine
1/4 teaspoon kosher salt
1/4 teaspoon freshed cracked black pepper
Gallette
2 chicken leg quarters, with skin and bone
1/2 cup Lemon Curd Vinaigrette
1/2 pound fresh brussels sprouts, cut off ends and quartered
1/2 cup walnuts, rough chopped and toasted
1 medium onion, sliced thin
4 ounces crumbled feta cheese
1/2 cup Lemon Curd Vinaigrette
1 box frozen puff pastry dough
1/4 teaspoon each salt and pepper
1 egg yolk
2 tablespoons water

1
Whisk all ingredients until mixed well, refrigerate. Makes 1 cup.
2
Marinate chicken in 1/2 cup vinaigrette for at least 4 hours. Bake in oven, covered for 35 minutes on 350. (If you are pressed for time you can use Lemon Pepper Rotisserie chicken breasted from the grocery instead.) Let chicken cool, remove skin, remove from bones and shred meat.
3
Place onions in colander over another bowl or in sink sprinkled with kosher salt to drain liquids for 30 minutes.
4
Toss chicken, brussels sprouts, onions, walnuts and feta in a large bowl with 1/4 cup of Lemon Curd Vinaigrette.
5
Follow thawing instructions on puff pastry box. Lightly flour sheet pan, lay out puff pastry. Put half of chicken mixture in middle. Roll up edges of pastry and pinch to form gallette.
6
Whisk egg yolk and water to make egg wash. Brush puff pastry with egg wash. Bake for 40 minutes on 400. Makes 2 gallettes.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Lemon Curd Vinaigrette, 3 tablespoons lemon curd, 1/4 cup olive oil, 1/4 cup white wine vinegar, and more.

Yes, Almost Spring Lemon Chicken Gallette falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almost Spring Lemon Chicken Gallette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions