Shredded Chicken Poutine Recipe

Poach chicken

Place the chicken breasts in a medium saucepan and add chicken broth or water until the breasts are mostly submerged (about 400–500 ml). Add the bay leaf, smashed garlic cloves, and 1/2 tsp kosher salt. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer gently for 12–15 minutes or until the internal temperature reads 74°C (165°F).

Remove the chicken to a plate and let rest 5 minutes. Use two forks to shred the meat finely. Reserve 2 cups shredded chicken for the poutine and keep warm. Discard bay leaf and garlic or reserve garlic for mixing into the chicken if desired.

Prepare potatoes

While chicken cooks, rinse cut potatoes under cold water to remove excess starch, then pat completely dry with paper towels. Toss potatoes with 1 tsp kosher salt and 1/4 tsp black pepper.

Fry potatoes

Heat 500 ml vegetable oil in a deep pot to 160°C (320°F) for the first fry. Fry potatoes in batches for 4–5 minutes until soft but not brown. Remove and drain on a rack or paper towels. Increase oil temperature to 190°C (375°F) and fry the potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season immediately with a light pinch of salt. Keep warm in a low oven (100–120°C) while you finish other components.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook, whisking constantly, for 1.5–2 minutes until the mixture is lightly golden (this removes the raw flour taste).

Finish gravy

Gradually whisk in 500 ml beef stock, smoothing lumps as you add it. Bring to a simmer, whisking until the gravy thickens, about 3–4 minutes. Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp black pepper and taste for salt, adding up to 1/4 tsp if needed. If gravy is too thick, whisk in a little hot water or stock to reach a smooth pourable consistency. Keep warm on low heat (do not boil vigorously).

Blend sauce

In a small blender or using an immersion blender, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, chopped jalapeno (seeded if you want milder heat), 2 tbs chopped cilantro, 2 tbs lime juice, 1 minced garlic clove, 1/2 tsp honey and 1/4 tsp salt. Process until smooth. If the sauce is too thick, add up to 1 tbsp water to thin to a drizzling consistency. Taste and adjust lime, salt or honey as desired. Refrigerate until ready to use.

Divide the hot fries between 2 serving plates or one large shallow dish (serves 2). Scatter 1 cup cheese curds evenly over the fries while they are hot so they start to soften and squeak slightly.

Top the fries and curds with the 2 cups shredded chicken, spreading it evenly.

Ladle hot gravy over the chicken, cheese curds and fries, covering generously so the cheese begins to melt. Use as much gravy as desired for sauciness.

Drizzle jalapeno lime sauce over the top in a thin ribbon or dots to taste (about 2–3 tbs per serving). Sprinkle 1 tbs chopped cilantro and serve with lime wedges on the side for extra brightness.

Serve immediately while fries are crisp and gravy is hot.