HEAT the oil in a large saucepan and sauté the leek for 5 minutes or until softened. Add the chicken and sauté for 4-5 minutes.
SPRINKLE over the flour and cook, stirring for 1 minute. Add the remaining vegetables, rosemary, VEGEMITE and water to cover. Cover the pan and simmer for 15 minutes or until cooked. Spoon onto serving plates and serve with corn wheels. Serve immediately.