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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 710 kJ 169 kcal |
2544 kJ 605 kcal |
Fat of which saturates |
6.1 g 3.8 g |
21.8 g 13.7 g |
Carbohydrate of which sugars |
13.1 g 1 g |
47 g 3.6 g |
Fibre | 1.1 g | 4.1 g |
Protein | 16.2 g | 57.9 g |
Salt | 0.92 g | 3.29 g |
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.
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
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!)
While the chicken is cooking, peel and finely chop (or grate) the garlic
Chop the chives finely
Combine the cornflour with 2 tbsp [4 tbsp] water – this is your cornflour mix
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
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
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’
Serve the shredded chicken and chive gravy over the cheesy chips, with the garlic butter greens to the side
Enjoy!