The Ultimate Chicken Poutine, probably better known as french fries smothered with gravy, is loaded with slowly cooked, seasoned and shredded chicken and cheese curds. Don’t let the fancy name fool you, this Canadian dish is pure comfort food done right.
Who doesn’t love french fries smothered in a seasoned gravy? Add some cheese curds for melty, stretchy cheesy goodness on top of that and you have one tasty dish.
For my Ultimate Chicken Poutine I decided to swap out the typical duck confit for chicken to make it something more people might enjoy.
Also, if cheese curds are hard to find ask your dairy grocer or use a handful of shredded mozzarella cheese.
Let’s face it, not everyone enjoys or can find duck, and the confit process is pretty simple. All the chicken pieces are placed in a roasting pan, get covered with oil and herbs and spices are added. Cover and slowly cook at a very low temperature until the meat is tender and can be easily pulled from the bone.
The remaining oil is then strained and used for frying the french fries. Economical and adds that extra punch of flavor to the fries.
I don’t often deep fry anything, but homemade french fries are a must! I do it in the same pan I make the gravy in and do a shallow fry with the oil I cooked the chicken confit in previously.
Some may use frozen french fries or even tator tots, and by all means do if you like. I just like digging my fork into the stack of freshly salted french fries, golden brown and crunchy on the outside and soft and pillowy on the inside.
This is the stuff dreams are made of!
Pure comfort food goodness and perfect for any game day, watch a movie on the couch and grab a napkin kind of day.
The Ultimate Chicken Poutine
- 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)
- 3 tbsp unsalted butter
- 1⁄4 cup flour
- 4 cups chicken stock
- Kosher salt to taste
- ground black pepper to taste
- canola or vegetable oil for frying
- 8 oz cheese curds (See Note 3)
- 1/4 cup parsley chopped
- 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.
- 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.