Let me start this with – this is in no way authentic poutine. I like regular poutine, but I usually make poutine because of an impulse, meaning I don’t have all the ingredients. 🙂
All right, last night was impulse poutine night….the original plan was to make Philly cheesesteak and then I thought Philly cheesesteak poutine, then it became Greek poutine….even I’m not sure how I got from A to B.
- 2 chicken breasts
- 1 TB Greek seasoning
- Olive oil or an oil spray
- French fries – I use a deep fryer and made two baskets full, which fed three and had leftovers
- Cheddar cheese – grated Or cheese curds (Squeakers)
- Hot sauce….if you put that sh*t on everything!
- 2 TB olive oil
- 2-4 TB flour
- Greek seasoning to taste
- 1/2 tsp paprika – or more or none
- 1 1/2 cups of chicken broth
Preheat your oven to 400 F. Put the chicken breasts in a baking pan and either cover or spray with oil then sprinkle with Greek seasoning (or oregano if you have no Greek seasoning). Bake until done. I think mine were in 1/2 an hour, then I flipped them and let them go another 15 minutes (they were solidly frozen to start, so thawed will take less time).
Heat up whatever oil you use to deep fry, or use your air fryer or oven to make your fries – however you do it is good, you just want fries. I use a deep fryer because I blew all my airmiles on it a couple years back and I’m gonna get my points worth! Also, crispy outside and fluffy inside, which I’m too impatient to get using the oven.
When your chicken is done, chop it up – strips, cubes, half – whatever pleases you. I actually, fleetingly, thought of making some Tzatziki but ended up not doing so. If you did, though, I bet it would be amazing. Also, you could add feta cheese or skip the cheddar entirely and just use feta. So many possibilities!
When your fries are nearly done, get that gravy going. If you want to use a gravy mix, do that – a cup of water and some mix is hard to argue with – I don’t because of sodium….and I never, ever think to buy any.
Heat the olive oil (or margarine) in a small pot. Add the seasoning and let it bloom a little – just a couple seconds. Add the flour and stir with a whisk (easiest), until it’s all together and not lumpy. Add your broth, a bit at a time, until the gravy is the consistency you prefer. You may not use all the broth, you may need more. Taste for seasoning….add salt & pepper, bouillon or more Greek seasoning, if needed.
Scoop some fries onto a plate, top with some chicken and cheese and then drown in gravy (or be a grown up and go easy on the gravy – leave some for everyone else). The gravy and fries will melt the cheese – caught between a hot place and another hot place!
This was soooo good, it almost made having no water this morning okay. A water main blew last night, when it was (according to rumour) -45 Celsius with the windchill. This winter I have really been wondering why I live here, perhaps a major change is in order. -45!!