Canadian Poutine
4 servings
90 minutes
Canadian poutine is an iconic dish from Quebec that has captured the hearts of food lovers worldwide. Its history dates back to the 1950s when chefs began combining crispy fries, tender cheese curds, and savory meat gravy. The taste of poutine is a harmony of textures: crispy potatoes, melting cheese, and rich, velvety sauce. This dish is perfect for a cozy evening or a friendly gathering, offering richness and comfort in every bite. In Canada, poutine is widely available—from street food trucks to fine dining restaurants—while variations with different meats and sauces make it even more versatile. Serving it hot ensures enjoyment as the cheese melts into a unique creamy consistency. Try poutine and it will forever remain in your culinary memory!
1
Peel the potatoes and cut them into thin long strips. Frozen prepared potatoes are not used for making Putin.
- Potato: 6 pieces
2
We rinse the potato wedges under running water and soak them in water, then put them in the fridge while preparing the chicken.
- Potato: 6 pieces
3
Preheat the oven to 200°. Rub the chicken legs with a mixture of salt and pepper, place them on a baking tray or in a dish; you can add sausages or hot dogs that are not needed in the dish but will give the legs and sauce a special flavor. (I didn't add any)
- Chicken leg quarters: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Bake the legs for about 45 minutes until fully cooked. Remove from the mold and let cool.
- Chicken leg quarters: 4 pieces
5
Place the form with the juice left after baking on medium heat and add half of the prepared broth (I made it from cubes). When it boils, add flour and stir constantly to prevent burning.
- Chicken broth: 0.75 l
- Wheat flour: 3 tablespoons
6
In a couple of minutes, we pour in all the broth and gradually stir.
- Chicken broth: 0.75 l
7
Reduce the thickening sauce to the lowest heat and cook for another 5-10 minutes (until homogeneous and ready). Then strain it.
- Chicken broth: 0.75 l
8
We free the cooled legs from skin and bones, chop the meat and mix it in the sauce. Such a sauce can be prepared in advance, even a day ahead, and then simply reheated.
- Chicken leg quarters: 4 pieces
9
Only frying the French fries is left. Fry in small batches until you reach your preferred crispiness.
10
Place the potatoes on plates, sprinkle with cottage cheese, and drizzle with sauce. Enjoy your meal!
- Potato: 6 pieces
- Mozzarella cheese: 200 g
- Chicken broth: 0.75 l
