Chicken and Cheese Poutine

18 Mar

I had very low expectations for this recipe… I’m not a big gravy fan and the ingredients were a little funky, but I was wrong. This was really really good. I used frozen French fries since it was faster 🙂 maybe one day when there’s more time I’ll make the recipe as stated.


Chicken and Cheese Poutine
adapted from food network

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

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.


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