Chicken Poutine (Canada – Quebec):
A popular dish made with French fries, cheese curds, brown gravy, and grilled chicken.
A beloved Quebecois dish made up of fries, cheese curds, brown gravy, and pieces of chicken.

Chicken poutine is a well-known variation of the classic Quebec poutine, an iconic dish from Quebec's comfort food culture. It combines the three essential ingredients of traditional poutine — fries, brown gravy, and cheese curds — with the addition of chicken, usually grilled, roasted, or fried.

This version is widely served in snack bars, diners, rotisseries, and casual restaurants across the province.

Ingredients (serves 4)

For the chicken:

• 2 chicken breasts or 4 boneless chicken thighs

• Salt, pepper

• 1 teaspoon paprika

• 1 tablespoon oil or butter
  (Chicken can also be fried for a crispy version — see variation below)

For the fries:

• 800 g to 1 kg of potatoes

• Oil for frying

• Salt

For the brown gravy:

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup (250 ml) beef broth

• 1 cup (250 ml) chicken broth

• 1 tablespoon Worcestershire sauce

• Ground black pepper

• Optional: 1 teaspoon malt vinegar or soy sauce

Other:

• 200 to 250 g of fresh cheese curds (also known as "squeaky cheese")

Instructions

1. Prepare the chicken:
Season the chicken with salt, pepper, and paprika.
Cook in a pan or oven until nicely browned and cooked through.
Let rest, then cut into strips or cubes.

2. Prepare the fries:
Peel the potatoes (optional). Cut into sticks.
Soak in cold water for 30 minutes to remove starch. Drain and dry thoroughly.
Fry in two stages: first at 150°C (300°F) for 4–5 minutes, then at 180°C (350°F) until golden and crispy.
Lightly salt.

3. Prepare the brown gravy:
Melt the butter in a saucepan.
Add the flour and cook for 2–3 minutes to form a light roux.
Gradually whisk in the broths.
Add Worcestershire sauce and seasonings.
Simmer for 5 to 10 minutes until thickened.

4. Assemble:
Place a serving of fries in a shallow bowl or plate.
Add the cheese curds.
Top with hot chicken pieces.
Pour over plenty of hot brown gravy.
Serve immediately so the cheese starts to melt but retains its texture.

Variations

Crispy Chicken:
Bread the chicken pieces with breadcrumbs or seasoned flour and fry for a crunchy texture.

BBQ or Roasted Chicken:
Use leftover roast chicken or shredded BBQ chicken thighs for a richer flavor.

General Tao Chicken Poutine:
Top with fried chicken coated in a sweet and spicy General Tao sauce.

Mexican Chicken Poutine:
Season chicken with Tex-Mex spices; optionally add black beans or corn.

Lighter Version:
Use oven-baked fries, low-sodium homemade gravy, and grilled chicken breast.