Greek Chicken Poutine Recipes

CHICKEN AND CHEESE POUTINE

Steps:

• Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
• Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
• Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

GREEK CHICKEN POUTINE

Steps:

• Preheat oven to 450F.
• Place the potatoes in a pot and cover with water. Bring to a boil and reduce the heat to medium. Boil the potatoes for 30-35 min, until fork tender. Drain the potatoes and place them on 2/3 of a baking sheet that has been drizzled with olive oil. Flatten the potatoes by smashing with a fork or potato masher. Brush the smashed potatoes with a little more oil and sprinkle them with salt and pepper.
• Place the chicken breast on the other 1/3 of the baking sheet. Drizzle the chicken breast with olive oil and sprinkle lightly with oregano and salt, and pepper. Place the chicken and potatoes in the preheated oven and bake for 20-23 minutes, until potatoes are crispy and chicken is cooked through.
• While the potatoes and chicken roast, make your sauce: in the bowl of your food processor, combine garlic cloves, oregano, salt and pepper. Pulse until garlic is minced. Add the lemon juice and pulse to combine. Slowly add the olive oil through the feeder tube, while the processor is running, to emulsify the sauce. Once it is combined, transfer the sauce to a pourable container for serving.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.