Please don’t let the word “poutine” scare you away from this dish. It’s really easy and delicious. Poutine originates from Canada and is simply of dish of potato fries covered in gravy and cheese curds. There are no cheese curds! No worries. Here is why I love this dish:
1. It’s fast
2. It’s cheap especially if you cook the whole chicken yourself.
3. It’s delicious.
4. The leftovers still tasted great.
5. I had everything sitting in my pantry except the green onions. I don’t think the green onions were totally necessary either.
6. It’s under 500 calories. Yup! Great on the waistline… except for me. Because I ate two helpings.
So go and cook Canadian for the day.
Chicken and Cheese Poutine
serves 4
calories: 485 protein: 42 g
2 large egg whites*
2 tsp. paprika
salt and pepper
2 lbs. gold Yukon potatoes, cut into 1/4″ pieces
4 scallions, chopped (I left off for the kids)
2-3 cups chicken broth (low-sodium of course)
1/4 cup AP flour
1 Tb. Worcestershire sauce
1 and 1/2 cups shredded rotisserie chicken (I used the whole chicken, hey why not)
3/4 cup frozen peas
4 oz. sliced, shredded or diced mozzarella cheese
* To make the fries, I also use this recipe. Both work well. Just grease your pan or you get stuck-on fries.
1. Preheat oven to 425 degrees.
2. Start the fries: In a great big bowl: whisk the egg whites together. Add the paprika, salt and pepper to combine. Then, toss in the potatoes. Put the potatoes on some WELL greased cookie sheets. Lots of cooking spray, parchment or silicone. Otherwise, they stick easily.
3. In a large non-stick skillet: spray with cooking spray. Add half the scallions. Cook over medium heat. After about 2 minutes, add 1/2 cup of broth. Whisk in the flour (or stir a LOT with your spoon because I don’t own a silicone or plastic whisk for nonstick!). Let this cook 1-2 minutes. It will be lumpy.
4. Slowly add 1 and 1/2 cups of broth. You can use the rest of thin the gravy. We like ours thick. Whisk the broth and Worcestershire sauce in and simmer until thick: 6-8 minutes. Yes, it will be a little lumpy. It’s okay.
5. Throw in the chicken and peas. Cook that another 5 minutes or so. The peas will cook quickly. Everything should be hot and heated through. Finally, add the cheese on top. Allow to melt and serve with the rest of the scallions on top.
Recipe from “Food Network Magazine” Jan/Feb 2014
