There are many things in life that I absolutely, without a doubt, cannot imagine myself eating. One of those things was poutine. I wanted to part of it. Soggy fries? Cheese curds? I don’t even know what a cheese curd is. There is no way I was going to eat it. But poutine has been popping up everywhere lately. Its the new “it” appetizer. Well maybe new is pushing it. Its been around forever but I feel like it has become more mainstream lately. It is just not my thing though. I am not a dipper. I don’t dip my garlic bread in red sauce. And I can’t imagine gravy on fries. Until now.
I admit it. I was wrong. Poutine is wonderful! I am a little obsessed with it, in fact. Game changer for sure. Now I eat it every opportunity I get. I am still not really sure what a cheese curd is. It has something to do with sour milk. Doesn’t matter though. They are delicious. Even Winnie loves cheese curds. I like poutine so much that when I saw this recipe in Food Network Magazine I knew I’d have to try it. The recipe actually calls for mozzarella cheese but I’ve only ever had it with cheese curds so we went with that. If you can’t find cheese curds I am sorry. Go with mozzarella though. So, even though I don’t like my food soggy, I cannot resist poutine!
Here is what you’ll need
Cut the potatoes into fries
Whisk together the egg whites, paprika, salt, and pepper
Toss the fries in the egg white mixture
Whisk the flour into the broth to make the gravy
Start layering everything
Don’t skimp on the gravy!
Chicken Poutine
Ingredients
- 2 egg whites
- 2 large yukon gold potatoes
- 2 tsp paprika
- salt
- pepper
- 2 tbsp green onions, chopped
- 3 cup low sodium chicken broth
- 1/4 cup flour
- 1 1/2 tbsp worcestershire sauce
- 1 1/2 cup shredded rotisserie chicken
- 3/4 cup frozen peas
- 4 oz cheese curds
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper or a silpat.
- Whisk the egg whites with a sprinkle of salt, pepper, and the paprika.
- Cut the potatoes into 1/4 inch thick fries.
- Toss the potatoes in the egg whites.
- Lay the fries on the baking sheet in a single layer.
- Bake for 20-30 minutes flipping half way through.
- Heat a non stick skillet over medium heat.
- Add 1 cup chicken broth.
- Whisk in the flour until smooth.
- Slowly whisk in the remaining chicken broth.
- Add the worcestershire sauce and continue simmering for 8 minutes.
- Once the fries are golden brown begin layering everything on a tray.
- Start with fries, then chicken, peas, and cheese.
- Top with lots of hot gravy.
- Repeat and top with green onions.
- Serve.