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
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*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.
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 heat
Once hot, add the chickenbreast[s] and cook for 5 min on each side
Add 400ml [600ml]boiledwater to the pan and crumble in 1/2 [1]Knorr chicken stock cube
Reduce the heat to medium 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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