Chicken Poutine + Video
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
4 servings
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Calories
868 kcal
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Course
Dinner
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Cuisine
International
Chicken Poutine + Video
Description
This Chicken Poutine recipe begins with chicken legs slowly cooked in a baking dish covered with vegetable oil, garlic, shallots, cinnamon, orange zest, peppercorns, and fresh herbs like rosemary, sage, and thyme. After 3.5 hours at 250°F, the chicken is shredded and the cooking oil reserved to fry skin-on russet potatoes to crisp perfection. The slow cooking infuses the chicken with gentle aromatics and citrus notes.
A gravy is prepared by making a roux with butter and flour, then whisking in chicken stock and fresh herb sprigs tied together. The shredded chicken is stirred into the gravy to add moistness and flavor. Potatoes fried in the reserved oil offer a crispy base, topped with fresh, soft cheese curds that melt slightly under the warm gravy and chicken, creating a layered taste experience.
This dish pairs well as a filling main course or special comfort food. Cheese curds can be substituted with shredded mozzarella if unavailable. The orange zest is carefully prepared to exclude the bitter white pith. Fresh herbs play an important role in the depth of flavor for both confit and gravy.
Ingredients
- 4 russet potatoes skin-on, washed and dried, large
Chicken Confit:
- 2 pounds chicken legs
- 6 garlic cloves
- 2 shallot
- 2 cinnamon stick
- 1 orange (See Note 1)
- 20 black peppercorns
- rosemary See Note 2, fresh sprigs
- sage
- thyme
- 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
- black pepper to taste, ground
Assembly:
- 8 oz cheese curds (See Note 3)
- 1/4 cup parsley chopped
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
- Use a vegetable peeler to obtain long strips of only orange zest; avoid the white pith for better flavor.
- Buying fresh herbs in small bunches is recommended to ensure plenty for both the confit and gravy phases.
- If cheese curds are unavailable, shredded mozzarella cheese can be used as a suitable substitute in the poutine.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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