Chicken Poutine + Video

Name: Chicken Poutine + Video
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 2 pounds chicken legs; 6 garlic cloves; 2 shallots; 2 cinnamon sticks; 1 orange; 20 black peppercorns; fresh sprigs of rosemary sage and thyme; 1 quart vegetable oil; 3 tbsp butter; 1⁄4 cup all-purpose flour; 4 cups chicken stock; salt; ground black pepper; 8 oz cheese curds; 1/4 cup parsley

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
4 servings
Calories
868 kcal
Course
Dinner
Cuisine
International

Chicken Poutine + Video

Sarah Armstrong

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Chicken poutine is crispy fries smothered in gravy with shredded chicken and cheese curds. This poutine recipe makes the best comfort food!

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Ingredients

Servings

4 large russet potatoes skin-on, washed and dried

Chicken Confit:

2 pounds chicken legs
6 garlic cloves
2 shallots
2 cinnamon sticks
1 orange (See Note 1)
20 black peppercorns
fresh sprigs of rosemary sage and thyme (See Note 2)
1 quart vegetable oil (or enough to cover)

Gravy:

3 tbsp butter
1⁄4 cup all-purpose flour
4 cups chicken stock
salt to taste
ground black pepper to taste

Assembly:

8 oz cheese curds (See Note 3)
1/4 cup parsley chopped

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Instructions

Preheat oven to 250°F. In a 13x9” baking dish add the chicken pieces and arrange garlic cloves, shallots, cinnamon, orange peel, black peppercorns, rosemary, sage and thyme over chicken. Pour vegetable oil over to cover chicken pieces and cover with aluminum foil to seal. Cook in the oven for 3 1/2 hours.
Allow chicken to cool and discard the skin and bones, shred the chicken. Strain oil and discard remaining solids. Reserve oil to fry potatoes in.
In a large skillet melt the butter over medium high heat. Add flour and cook, stirring until smooth, for about 2 minutes. Whisk in the chicken stock and add a sprig or two each of rosemary, sage and thyme tied with kitchen string. Stir often for 5 minutes, gravy with thicken. Remove herb bundle and discard. Add the shredded chicken and stir to mix. Pour into a bowl and keep warm.
Clean skillet and add the reserved oil. Bring oil temperature to 375°F. Drain the potatoes, dry thoroughly with paper towels. Work in batches if needed and add potatoes. Fry to golden brown, carefully turning with tongs, until tender and slightly crisp, about 4 minutes. Drain on paper towels and salt to taste.
On a large platter or individual plates, divide french fries, top with cheese curds and pour heated chicken and gravy over all. Top with chopped parsley and serve immediately.

Notes

I use a vegetable peeler and get about 4 long strips of just the orange zest. Be careful not to get the white pith of the orange.
I buy small bunches of fresh herbs and use it all. See video.
If cheese curds are hard to find ask your dairy grocer or use a handful of shredded mozzarella cheese as a substitute.

Nutrition Information

Show Details

Calories 868kcal (43%) Carbohydrates 56g (19%) Protein 47g (94%) Fat 50g (77%) Saturated Fat 22g (110%) Cholesterol 210mg (70%) Sodium 832mg (35%) Potassium 1542mg (44%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 775IU (16%) Vitamin C 37.7mg (42%) Calcium 503mg (50%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 868 kcal

% Daily Value*

Calories	868kcal	43%
Carbohydrates	56g	19%
Protein	47g	94%
Fat	50g	77%
Saturated Fat	22g	110%
Cholesterol	210mg	70%
Sodium	832mg	35%
Potassium	1542mg	33%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	775IU	16%
Vitamin C	37.7mg	42%
Calcium	503mg	50%
Iron	3.9mg	22%