Butter Chicken Poutine Recipes

CHICKEN AND CHEESE POUTINE

Chicken and Cheese Poutine image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
2 large egg whites
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
1 bunch scallions, chopped
3 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups shredded rotisserie chicken (skin removed)
3/4 cup frozen peas
4 ounces part-skim mozzarella cheese, diced

Steps:

Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

Nutrition Facts : Calories 485 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 981 milligrams, Carbohydrate 44 grams, Fiber 7 grams, Protein 42 grams

CHICKEN POUTINE + VIDEO

Chicken Poutine + Video image

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

Provided by Kevin Is Cooking

Categories Dinners

Time 4h15m

Number Of Ingredients 16

Ingredients

4 large russet potatoes (skin-on, washed and dried)
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))
3 tbsp butter
1⁄4 cup all-purpose flour
4 cups chicken stock
salt (to taste)
ground black pepper (to taste)
8 oz cheese curds ((See Note 3))
1/4 cup parsley (chopped)

Steps:

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.

Nutrition Facts : Calories 868 kcal, Carbohydrate 56 g, Protein 47 g, Fat 50 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 832 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

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