Chicken poutine with potato wedges

This deliciously easy potato wedges and chicken poutine is the perfect Canadian-inspired dinner for tonight! It's simple and quick yet packed with bags of fresh wholesome flavour.

  • 40 mins cooking
  • Serves 4
  • Print


  • 4 agria potatoes
  • 1 whole 1.2kg rotisserie chicken
  • 40 g butter
  • 1/4 cup plain flour
  • 2 large shallots, sliced thinly
  • 2 cups salt-reduced chicken stock
  • 1/4 cup vegetable oil
  • 150 g mozzarella, grated
  • 2 tbsp fresh flat-leaf parsley leaves


  • 1
    Prick potatoes all over with a fork; microwave on High for 8 minutes or until tender. When cool enough to handle, cut each potato into six wedges.
  • 2
    Meanwhile, shred chicken and skin, reserving bones.
  • 3
    To make gravy, melt butter in a small saucepan over medium heat. Once foaming, add flour; cook, stirring, for 1 minute or until dry and golden. Add shallots and chicken bones; stir for a further 2 minutes or until shallot softens. Increase heat to medium-high. Gradually stir in stock; cook, stirring, for 4 minutes or until mixture boils and thickens. Remove and discard bones; season to taste. Cover gravy to keep warm.
  • 4
    Meanwhile, preheat an oven grill to high. Heat the oil in a large ovenproof frying pan over medium-high heat. Cook potato in the pan, turning occasionally, for 6 minutes or until golden. Drain off excess oil. Top the potato with chicken; sprinkle with mozzarella, then heat under the grill for 4 minutes.
  • 5
    Top the chicken with parsley. Serve with gravy.