Cheese Potatoes Poutine Precurser Recipes

CHICKEN POUTINE + VIDEO

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.

GREEK CHICKEN POUTINE

Steps:

• Preheat oven to 450F.
• Place the potatoes in a pot and cover with water. Bring to a boil and reduce the heat to medium. Boil the potatoes for 30-35 min, until fork tender. Drain the potatoes and place them on 2/3 of a baking sheet that has been drizzled with olive oil. Flatten the potatoes by smashing with a fork or potato masher. Brush the smashed potatoes with a little more oil and sprinkle them with salt and pepper.
• Place the chicken breast on the other 1/3 of the baking sheet. Drizzle the chicken breast with olive oil and sprinkle lightly with oregano and salt, and pepper. Place the chicken and potatoes in the preheated oven and bake for 20-23 minutes, until potatoes are crispy and chicken is cooked through.
• While the potatoes and chicken roast, make your sauce: in the bowl of your food processor, combine garlic cloves, oregano, salt and pepper. Pulse until garlic is minced. Add the lemon juice and pulse to combine. Slowly add the olive oil through the feeder tube, while the processor is running, to emulsify the sauce. Once it is combined, transfer the sauce to a pourable container for serving.

CHEESE POTATOES (POUTINE PRECURSER)

Steps:

• Fry the bacon and remove to paper towel to drain.
• Pour all but a tablespoon of the fat from the pan and add the butter to get hot.
• Fry the onion until soft and golden, adding the garlic for a minute or two at the end.
• Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate.
• Add the oil to the pan to get hot.
• Cook the potatoes, seasoned with salt and pepper, until soft inside when pierced with a fork, and very crisp and golden on the outside. This will take a good 20 minutes, without stirring too much or they won't get brown.
• Return the onion, garlic, and bacon to the pan.
• Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.
• Serve with mixed salad greens.

CHILI CHEESE POTATOES

Steps:

• Brown sausage and ground chuck in skillet.
• Drain well.
• Place meat and all other ingredients into crockpot and cook until cheese is melted and bubbly.
• Stir occasionally.
• SUPER EASY!