Chicken poutine is crispy fries smothered in gravy with shredded chicken and cheese curds. This poutine recipe makes the best comfort food!
Poutine is a classic comfort food recipe, originating in Canada. Some people simply call it what it is; fries with gravy, but there are other ingredients as well.
An authentic poutine recipe typically calls for duck confit, which is expensive, and not very kid friendly.
For this reason, I like to make it using slow cooked, seasoned shredded chicken. Using chicken makes it kid-friendly and just as delicious as the duck version. Plus, using chicken legs makes it a budget-friendly meal, too!
Ingredient notes and substitutions
The basic components to make chicken poutine are shown below. To see the full list of ingredients, scroll down to the recipe card at the bottom of this post.
- Russet potatoes – Homemade French fries aren’t difficult to make and they will really elevate the flavor of the dish. You could even make this poutine recipe using baked potato wedges. If you would rather use a package of frozen French fries, you certainly can.
- Chicken legs – You’ll be slow roasting the chicken, which takes about 3 hours. If you’re in a hurry, shredded rotisserie chicken is a good substitute. You’ll need about 3 cups of cooked chicken.
- Poutine gravy – The gravy is flavorful and made with simple ingredients; all-purpose flour, butter, chicken stock, salt and pepper.
- White cheddar cheese curds – Depending on where you live, it may be difficult to find fresh cheese curds. If you’re unable to find them, you can use mozzarella cheese sticks cut into bite sized pieces.
Poutine recipe video
Watch the video in the recipe card at the bottom of this post! You’ll see me making chicken poutine from start to finish.
How to make chicken poutine
- Season and roast the chicken. It can take up to three hours to roast chicken legs, so be sure you have enough time to do so. Or, you can make the chicken ahead of time. After cooking, it will keep in the refrigerator for up to 5 days.
- Clean and slice the potatoes. For the best results, you’ll want to cut the potatoes into long, thin slices. Peeling the potatoes is optional. To prevent the uncooked fries from turning brown, submerge them in a large container filled with cold water.
- Make the poutine gravy. The best time to do this is while the chicken is roasting in the oven.
- Shred the chicken. You can discard any chicken bones or skin,
- Cook the French fries.
Is poutine a meal or an appetizer?
The answer is BOTH! Vegetarian poutine is a fantastic party appetizer, but adding meat makes this dish hearty enough for a family dinner.
Other comfort food recipes
If you like this chicken poutine, be sure to check out these other comfort food recipes as well:
This post, first published on Kevin Is Cooking Sept. 6, 2017, was last updated with new content on Jan. 12, 2022.
Chicken Poutine + Video
- 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
- Preheat oven to 250°F. In a 13×9” 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.
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.