Chicken Poutine with Cheese Curds
A Canadian dinner sized for one person, ready in 28 minutes.
Per portion
Calories from protein 20%, carbs 26%, fat 54%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
Cook the chips in the oven according to the packet instructions until crisp.
- 2
Meanwhile, heat the oil in a pan and fry the diced chicken for 6–7 minutes until cooked and golden.
- 3
For the gravy, melt the butter in a small pan, whisk in the cornflour, then gradually add the stock, whisking until smooth. Simmer for 3–4 minutes until thickened. Season with black pepper. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Pile the chips onto a plate, scatter over the chicken and cheese curds, and pour over the hot gravy so the cheese starts to melt.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-poutine-with-cheese-curds/
