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Chicken Poutine & Garlic Butter Greens

Chicken Poutine & Garlic Butter Greens

Rating
4.5rating out of 5

(10282 reviews from our customers)

Prep Time

40 min

Cuisine

American

Poutine, pronounced 'poot-een', is the ultimate Canadian comfort food. For our twist, you'll smother skin-on homemade chips with lashings of gravy, pulled chicken and garlic butter greens. Tasty, eh?

Prep Time

40 min

Cuisine

American

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
Cornflour
1 tbsp cornflour
Mozzarella-ball
1 mozzarella ball (125g) †
Cheddar-cheese
40g cheddar cheese †
large British chicken breast
1 large British chicken breast fillet
fresh-chives
5g chives
Kale
120g shredded kale
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
Potatoes
4 white potatoes
You Will Need
Tin foil, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 1 tbsp cornflour
  • 125g mozzarella ball<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 large British chicken breast fillet
  • 5g chives
  • 120g shredded kale
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 712 kJ
169 kcal
2551 kJ
607 kcal
Fat
of which saturates
6.2 g
3.8 g
22.1 g
13.7 g
Carbohydrate
of which sugars
13.1 g
1 g
46.9 g
3.5 g
Fibre 1.1 g 4.1 g
Protein 16.2 g 58.2 g
Salt 0.88 g 3.16 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
1 tbsp cornflour
maize starch (100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 large British chicken breast fillet
chicken breast fillet (100%)
5g chives
chives (100%)
120g shredded kale
kale(100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 white potato
potato
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Cut the potatoes (skins on) into thin chips

Add the chips to a baking tray, drizzle with olive oil and season with a pinch of salt and pepper

Put the tray in the oven for 20-25 min or until they are starting to crisp

2

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken breast[s] and cook for 5 min on each side

Add 400ml [600ml] boiled water to the pan and crumble in 1/2 [1] Knorr chicken stock cube

Reduce the heat to low and cook, covered, for 15 min or until the chicken is cooked through (no pink meat!)

3

While the chicken is cooking, peel and finely chop (or grate) the garlic

4

Chop the chives finely

Combine the cornflour with 2 tbsp [4 tbsp] water – this is your cornflour mix

5

Drain the mozzarella and pat dry with kitchen paper

Chop both the mozzarella and cheddar into small pieces

Once the chips have crisped, push them apart to form 2 [4] piles of chips on the baking tray

Add the chopped cheese to each pile and return to the oven for 5-6 min or until the cheese has melted – these are your cheesy chips

6

Cut 1 [2] piece[s] of tin foil approx. the size of an A3 sheet of paper

Lay the shredded kale in the middle with the chopped garlic and a knob of butter

Scrunch the edges of the foil around the kale to form a sealed parcel

Put the parcel[s] in the oven for 5 min or until wilted – these are your garlic butter greens

7

Meanwhile, transfer the cooked chicken to a plate and return the pan to a medium heat

Add the chopped chives and cornflour mix to the pan, whisk immediately to avoid any lumps

Cook for 1 min or until the sauce thickens – this is your chive gravy

Shred the chicken apart using two forks – this technique is known as ‘pulling’

8

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Serve the shredded chicken and chive gravy over the cheesy chips, with the garlic butter greens to the side

Enjoy!

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