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Chicken Poutine & Garlic Butter Greens

Chicken Poutine & Garlic Butter Greens

4.5rating out of 5

(10408 reviews from our customers)

Prep Time

40 min



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



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!

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!

For 2 people (double for 4)
1 garlic clove
1 tbsp cornflour
1 mozzarella ball (125g) †
40g cheddar cheese †
large British chicken breast
1 large British chicken breast fillet
5g chives
120g shredded kale
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
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 710 kJ
169 kcal
2544 kJ
605 kcal
of which saturates
6.1 g
3.8 g
21.8 g
13.7 g
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
*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
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
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
  • 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)

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’


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


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