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Poutine with chicken and thyme gravy thyme

Poutine with Chicken and Thyme Gravy

French fries topped with cheese curds and a chicken and thyme gravy.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Canadian
Servings 4

Equipment

  • deep fry thermometer
  • 2 Dutch ovens

Ingredients
  

  • 2 large russet potatoes
  • 1 chicken breast with skin and bones
  • 2 tbsp. extra virgin olive oil
  • 1 halved onion
  • 3 cloves garlic
  • 2 thick slice of lemon
  • 4 sprigs fresh thyme
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • ¼ tsp. paprika
  • ¼ tsp. garlic powder
  • 1 cup chicken stock
  • 2 tbsp. flour
  • 1 tsp. 'Worcestershire sauce
  • 2 cups vegetable oil
  • 1 cup cheese curds

Instructions
 

  • Begin by peeling your potatoes and cutting them into half inch thick batons.
  • Soak them in a large bowl of cold water while you make your gravy.
  • Preheat the oven to 350 degrees.
  • In a Dutch oven, place one tablespoon of olive oil, followed by your chicken breast, skin side up. Cover the breast with a pinch of salt, plus the pepper, garlic powder, and paprika. Top with the rest of the olive oil.
  • Add the lemon, thyme, onion, and garlic to the pot and cook it in the oven uncovered for 40 minutes, or until the chicken is cooked through. Turn the chicken over after 20 minutes so the skins side is facing down.
  • When the chicken is cooked, remove the chicken and vegetables for another use. Remove all the oil from the pot, and reserve two tablespoons. Over medium heat use the stock to deglaze the pan, stirring with a wooden spoon. Cook for three minutes.
  • Add the flour to the reserved pot oil and whisk it into the stock. Cook for 3 minutes. Whisk in the Worcestershire sauce and cover the gravy to keep it warm.
  • Meanwhile, fill a second Dutch oven with one inch of the vegetable oil, fitted with a deep fry thermometer to 325 degrees. Drain the potatoes and pat them dry.
  • When the oil reaches 325 degrees, fry one quarter of the fries just until they start to turn golden. Drain them on a wire rack, over a sheet pan, just until they start to turn golden. Repeat with the other three batches of potatoes.
  • Bring the oil up to 375 degrees and refry the first batch of fries until they turn golden brown. Repeat with the other three batches, draining each on the wire rack and sprinkling right away with the salt.
  • Reheat your gravy so it is piping hot.
  • Place the fries on a platter and top with the cheese curds. Pour the gravy over everything and serve right away.
Keyword french fries, poutine
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