Monday, March 10, 2014

Chicken Poutine

What, you may ask, is poutine?   I didn't know there was such a thing until I started doing a bit of ancestry research.  Evidently, it was a staple of Acadian food.  And, Acadia, which is near Edmundston, Canada and the northern tip of Maine, was the area that French settlers migrated to.   So much for a history lesson...  On to the poutine!

Simply put,  poutine is meat with gravy on top of french fries and cheese on top of that!.  I made this with a "twist",  baked sweet potato fries instead of plain,  and no cheese!  Did you know that In & Out burger has a version of poutine on their "secret" menu?   Neither did I....French fries covered with grilled onions and cheese, called Animal Fries.

Chicken Poutine

Serves 2

3 boneless chicken thighs, cut into bite size pieces 

salt & pepper

1 tsp paprika

2-3 Tbsp flour

1 Tbsp olive oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 large mushrooms, shopped

Handful of parsley

1/4 cup chicken broth or water

1/12 Tbsp additional flour (for thickening of the sauce)

1/8 cup water

Season the chicken pieces  with salt and pepper and dredge in the flour/paprika mixture that you've placed into a pie plate.  Heat the oil in a skillet on medium heat, add the chicken to brown on all sides.  Remove from the pan and set aside.

Add the onion to the skillet and cook for about 5 minutes.  Add the garlic and mushrooms, stirring while cooking another 6 or 7 minutes.  Add the chicken back in, mix well and turn heat to low.  Meanwhile in a small bowl add the 1/8 cup water and stir in the 1 1/2 Tbsp flour to make a thick paste.  Scrape into the skillet.  Stir well.  At this point you can add the parsley and additional 1/4 cup water or broth.  Turn the heat back up to medium and stir until the sauce thickens.  About 10 minutes more.  

The "poutine" can be served over pasta, rice or traditional french fries.  

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