Poutine, pronounced 'poot-een' is how Canada does cheesy chips with gravy. Our version is more wholesome than what you'll find around the streets of Québec City, as the homemade chips have the skins on and are baked. We've added shredded chicken and garlic greens to complete the dish. Sounds pretty good, eh?
Prep Time
35 min
Cuisine
American
Use within
4-5 days
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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, then boil a kettle
Cut the potatoes (skins on) into thin chips
Add them to a baking tray (use tin foil to avoid a mess), drizzle with olive oil and season with a pinch of salt and pepper
Put the tray in the oven for 20 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 high heat
Once hot, add the chickenbreast[s] and cook for 5 min on each side or until coloured
Add 400ml [600ml]boiledwater to the pan and crumble in the chicken stock cube[s]
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, separate the spring greens leaves, discarding any tough stalks
Layer the leaves over each other, roll them up and slice into thin strips
Peel and finely chop (or grate) the garlic
Chop the chives finely
4
Mix a knob of butter (slightly softened is best) with 1 tbsp [2 tbsp]flour in a bowl until it forms a paste – this paste is known as a beurre manié, and it is used to help thicken the gravy later
5
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 cheese (use both) to each pile and return to the oven for 5 min or until the cheese has melted – these are your cheesy chips
6
In another large, wide-based pan (preferably non-stick), heat a knob of butter and a drizzle of olive oil over a medium-high heat
Once hot, add the chopped garlic and the sliced spring greens with a pinch of salt
Cook for 4 min or until the spring greens are cooked with a slight bite – these are your garlic butter greens
7
Meanwhile, transfer the cookedchicken to a plate and return the pan to a medium heat
Stir the beurre manié into the pan and cook for 1 min or until it thickens into a gravy-like consistency – this is your gravy
Shred the chicken using two forks and return it to the pan with the gravy
This is your shredded chicken and gravy
8
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