Wednesday, May 29, 2013

Buffalo Chicken Poutine #DishwithDawn

Buffalo Chicken Poutine

I remember the first time I encountered poutine. We didn't put cheese of any kind on our chips (fries) back in Newfoundland. We put gravy and dressing (stuffing). And sometimes peas and onions. But I spent a summer in Jonquiere, QC when I was 18. I was there for a French Immersion program, and among the other amazing experiences I had that summer, was my first introduction to cheese curds, and to combining them with my chips and gravy. Even the local KFCs served poutine! I thought it was very weird. (But dressing and peas on chips was not. Go figure.)

Over the years though I have become a big fan of this Canadian icon. I tend to go for a traditional white cheese curds and gravy, but have sampled other sauce and cheese combos. When the #PGMom team recently put out a challenge to come up with our own poutine recipe, and to then test out the cleaning power of Dawn Ultra on the messy dishes, I thought, "Why not?"

I had some thinks about what might taste good together, and be a little different. I didn't want a regular gravy as the sauce, that I knew for sure. And then I thought about how I always use my fries to soak up any remaining wing sauce when we have Buffalo wings. And after that there was no question what I was going to do!

Deb's Buffalo Chicken Poutine

4-6 large, white potatoes
Canola oil for deep frying*
1/2 cup crumbled blue cheese

2 boneless, skinless chicken breasts
1 cup Club House LaGrille Buffalo BBQ Marinade (or your favourite Buffalo Wing sauce)
2 TBSP Franks RedHot  BuffaloWing Sauce (for extra kick)
1/4 cup apple cider vinegar
2 cloves garlic, crushed

Poach the chicken breasts in boiling water for about 15 minutes. Drain.
Remove breasts to a cutting board and shred with two forks.
Add remaining sauce ingredients to pot and bring to a boil. Reduce heat, add shredded chicken, and simmer for about 15 minutes to let the flavour sink in.

Heat the oil in a deep fryer to 375F. Peel and slice the potatoes to your preferred size. Rest them in a bowl of cold water until the oil is ready.
Dry chips/fries on a tea towel, then add to the deep fryer. Fries are done when they are lightly browned and float to the surface. Remove cooked fries to a bowl lined with paper towel, to drain.

To Serve:
Divide the fries among 4-6 plates.
Add a healthy dollop of the Buffalo Chicken Sauce to each.
Top with crumbled blue cheese.

*Note - I am a Newfoundlander, therefore I own a deep fryer.(If you are one too, you'll know what I mean.) You can of course make oven fries, or even use your favourite frozen brand if you wish. The deep fried chips are just a more authentic poutine base.


So, this was an awesome, delicious success. I've also used some of the leftover sauce in a burger bun for a Pulled Buffalo Chicken Sandwich, adding a little blue cheese salad dressing for the full experience.  It was not, however, terribly messy, as you can see from the photo above. So, my Dawn Ultra was not given a particular work-out worthy of note.  BUT! I will be attending an event in downtown Toronto next Wednesday, where I'll be noshing of messy, original poutine, FOR FREE, so long as I promise to wash my dish myself afterwards. I'll put Dawn to the test then.

This event is free and open to the public. It will take place at Toronto's Yonge-Dundas Square on June 5, from 12:30-7:00 pm. You can visit the Dine & Dish with Dawn event page on Facebook for more details. Hope to see you there!

Disclosure: I am a P&Gmom. As part of my affiliation with this group I receive products and special access to P&G events and opportunities. The opinions on this blog, as always, remain my own. 

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