Recipe

Chicken Poutine with Garlicky Greens

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Chicken Poutine with Garlicky Greens

A delicious rendition of a Canadian fusion classic, seared chicken breast with roasted chard and sweet potato finished parmesan and a touch of blue cheese, sauced with caramelized onion gravy.




Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • 150g x Baby Spinach - long or thick stems removed, shredded
  • 300g x Sweet Potato Chunks
  • 20g x Parmesan - grated
  • 10g x Crushed Garlic
  • 5g x Origanum - chopped
  • 1 x Onion - sliced
  • 1 sachet x Chicken Stock
  • 2.5ml x Corn Flour
  • 30g x Blue Cheese
  • 100ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 300g x Baby Spinach - long or thick stems removed, shredded
  • 600g x Sweet Potato Chunks
  • 40g x Parmesan - grated
  • 20g x Crushed Garlic
  • 10g x Origanum - chopped
  • 2 x Onion - sliced
  • 2 sachets x Chicken Stock
  • 5ml x Corn Flour
  • 60g x Blue Cheese
  • 200ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your origanum and baby spinach thoroughly and drain on paper towel.

Gino's Tip

Poutine is a dish originating from the Canadian province of Quebec consisting of French fries and cheese curds topped with brown gravy. In this instance, we are lightning the dish up with roasted potatoes, swiss chard, homemade bouillon sauce and grated parmesan

Step 1 - Parm Pots

Cook your sweet potato chunks in a large saucepan of salted water for 12-15 minutes. Drain through a colander and allow to steam dry for a few minutes. Place in a large mixing bowl, drizzle with a few glugs of olive oil and season with salt and pepper. Sprinkle with half of your grated parmesan, shredded baby spinach and place on an oven tray lined with baking sheet/parchment. Bake in the oven for 6-8 minutes, keeping an eye on them and the crisping of your cheese. Once your cheese has crisped and your potatoes have warmed through, remove them from the oven. Once they're done, sprinkle over your remaining parmesan and blue cheese.

Step 2 - Caramelised Onion Gravy

While your potatoes and baby spinach are cooking, heat a large casserole pan over med-high heat, add a glug of olive oil and sweat your sliced onions, crushed garlic and chopped origanum for 10-12 minutes. Once your onions have softened; add your liquid chicken stock, water, and bring this liquid to the boil. Mix your cornflour with a dash of water, lower the heat of your pan to low and stir your cornflour slurry into your onion and stock mixture. Cook for a minute until your sauce has thickened slightly, and remove your pan from the heat - you can thin your sauce with a dash of water if it is too thick. Transfer to a serving dish or bowl.

Step 3 - Pan Fried Chicken Breast

Season your chicken breast with salt and pepper. Place your large frying pan over med-high heat, once your pan is hot but not smoking, add a glug of olive oil and fry your chicken breasts for 3-4 minutes on each side until completely cooked through. Once done, allow your chicken breast to rest before slicing.

To Serve

Divide your parm pots amongst your servings, top with your pan-fried chicken breast and caramelised onion gravy.