Chips, chicken, gravy and cheese! No other combination can please almost everyone. Our version includes skin-on oven chips with copious amounts of mozzarella and cheddar topped with pulled chicken and parsley gravy. A perfect meal to cook, when you need a hug from your dinner plate! We know you’ll love it – make our Poutine with Chicken and Garlicky Greens for dinner tonight!
Everybody who knows me will tell you that I am the biggest cheesy chips fan! It’s my ultimate comfort food and a regular take away order. I don’t need burgers, kebabs or hotdogs as long as I can have fried potatoes with lots of melted cheese on top and a pot of mayo on the side. Unhealthy as it may be, I have never in my life regretted having a large portion instead of a small and it has always made me feel content and satisfied… So here we have created a whole dish centred around cheesy chips – our Canadian-Inspired Poutine with Chicken and Garlicky Greens.
Start by preheating the oven to 200°C Fan. Continue by washing and scrubbing your potatoes clean: we will make skin-on chips, so you don’t want any grit between your teeth. Cut the potatoes into thin chips and spread in a single layer on a large baking sheet. Drizzle with some oil and season with salt and pepper. Pop in the oven for 25-30 minutes.
In the meantime, heat a tbsp of oil in a frying pan. When hot, put your chicken breasts in it and fry for 5 minutes. Then flip them on the other side and fry for another 5 minutes. They should brown slightly but don’t need to be cooked through.
Boil a kettle. Now crumble in a stock cube and pour 500ml of boiling water over. Reduce the heat to the minimum and cover with a lid. Simmer for 15 minutes until the breasts are cooked through. You can check by cutting into the thickest part of the breast to make sure there isn’t any pink meat.
Whilst the chicken is cooking, prepare your garlicky greens. Shred the spring greens and chop the garlic finely. If you don’t fancy spring greens, you can use kale, cavolo nero (with stalks removed), or chard. Get two large tin foil sheets. Put your greens in the middle, scatter the garlic and dot some butter on top. Then make foil parcels.
Chop your parsley (including the stalks) and set aside for later. Mix 1.5 tbsp of cornflour with 5 tbsp of water in a small bowl. You will need these to make your gravy.
When chicken is cooked, remove the breasts from the pan and cover with tin foil to keep warn. Leave the stock in the pan. Add parsley and pour in the cornflour mixture. Whisk to avoid lumps and keep on low heat until thickened. Keep warm on the lowest heat possible, stirring occasionally. Alternatively, take off the heat altogether and reheat just before serving.
Drain your mozzarella and pull it apart into small pieces. Cut your cheddar into cubes. Mix both kinds of cheese together. When your chips are cooked, gather them into 4 small piles on the baking sheet they were cooking on. Scatter the cheese on top of each pile and return to the oven for 10 minutes. At the same time, pop your greens parcels in the oven to cook – they will take 10 minutes as well.
In the meantime, prepare your pulled chicken. Using two forks, shred the chicken breasts.
To serve, lift a cheesy pile of chips onto a plate and top with pulled chicken. Drizzle your parsley gravy all over and serve with garlicky greens on the side. Yum-myyy!
We hope you liked our Canadian-inspired Poutine with Chicken and Garlicky Greens. Some other dishes we love took when we’re in need of some comfort food, include:
- Modern Colcannon with Poached Eggs
- Goat’s Cheese and Prosciutto Pizza
- Spicy Bean Stew with Cheesy Dumplings
Poutine with Chicken and Garlicky Greens
- 700 g potatoes cleaned and cut into thin chips
- 2 large chicken breasts approx. 400g
- 1 stock cube
- 500ml water
- 1½ tbsp cornflour + 5 tbsp of water
- 15 g parsley leaves and stalks finely chopped
- 125 g ball of mozzarella drained and pulled into small pieces
- 70 g cheddar chopped into small bits
- 250 g spring greens shredded
- 2 garlic cloves finely chopped
- 20 g butter
- Preheat the oven to 200°C Fan. Spread your potato chips in a single layer on a large baking sheet. Drizzle with oil and season with salt and pepper. Place in the oven for 25-30 minutes, mixing once halfway through.
- In the meantime, heat a tbsp of oil in a frying pan, then add chicken breasts and fry for 5 minutes on each side. Crumble in a stock cube and add 500ml of boiling water. Cover with a lid and simmer on low heat for 15 minutes, or until the chicken breasts are cooked through.
- Whilst the chicken breasts are cooking, prepare your greens. Divide your shredded greens between two large tin foil sheets. Scatter finely chopped garlic and add a knob of butter. Create little foil parcels by scrunching the edges of the foil together.
- Mix 1½ tbsp of cornflour with 5 tbsp of water and set aside for later. You will use this and chopped parsley to make your gravy.
- When chicken breasts are cooked, take them out of the pan and cover with foil to keep warm. To your pan with the stock, add parsley and cornflour mixture and whisk promptly to avoid any lumps forming. Keep simmering until thickened, stirring continuously. Then take off the heat and cover with a lid to keep warm (you may want to reheat this later just before serving).
- When your chips are cooked, gather them together into 4 piles on the baking sheet they were cooking on. Add the mixture of mozzarella and cheddar on top of each pile. Return to the oven for another 10 minutes. At this stage, put your greens parcels in the oven for 10 minutes as well.
- Shred your chicken using two forks.
- To serve, lift a cheesy pile of chips onto a plate, top with pulled chicken and drizzle with parsley gravy all over. Serve with garlicky greens on the side.