Chicken Poutine

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

2014-03-05 19:05:41

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Ingredients

1. 2 egg whites
2. 2 large yukon gold potatoes
3. 2 teaspoons paprika
4. salt
5. pepper
6. 2 tablespoons green onions, chopped
7. 3 cups low sodium chicken broth
8. 1/4 cup flour
9. 1 1/2 tablespoons worcestershire sauce
10. 1 1/2 cups shredded rotisserie chicken
11. 3/4 cup frozen peas
12. 4 ounces cheese curds

Instructions

1. Preheat the oven to 425 degrees F.
2. Line a baking sheet with parchment paper or a silpat.
3. Whisk the egg whites with a sprinkle of salt, pepper, and the paprika.
4. Cut the potatoes into 1/4 inch thick fries.
5. Toss the potatoes in the egg whites.
6. Lay the fries on the baking sheet in a single layer.
7. Bake for 20-30 minutes flipping half way through.
8. Heat a non stick skillet over medium heat.
9. Add 1 cup chicken broth.
10. Whisk in the flour until smooth.
11. Slowly whisk in the remaining chicken broth.
12. Add the worcestershire sauce and continue simmering for 8 minutes.
13. Once the fries are golden brown begin layering everything on a tray.
14. Start with fries, then chicken, peas, and cheese.
15. Top with lots of hot gravy.
16. Repeat and top with green onions.
17. Serve.

Note

1. The heat from the gravy should warm up the chicken and peas. You could also stick the whole platter in the oven once all the layers are complete.

By Kara Smith

Adapted from Food Network Magazine

Adapted from Food Network Magazine

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