Chicken & Goat Cheese Sweet Potato Poutine
Prep Time
Cooking Mode
2 lb 2 pkgs frozen sweet potato fries
1 tsp chopped fresh rosemary
1 cup chicken broth
1 tsp cornstarch
14 oz cooked chicken, cut into bite-size pieces
7 oz Pecorino or other hard goat cheese, coarsely grated
2 lb 2 pkgs frozen sweet potato fries
1 tsp chopped fresh rosemary
1 cup chicken broth
1 tsp cornstarch
14 oz cooked chicken, cut into bite-size pieces
7 oz Pecorino or other hard goat cheese, coarsely grated
Directions
1Toss frozen fries with rosemary. Bake on parchment paper-lined baking sheet according to package directions.
2Meanwhile, in a medium saucepan, whisk 1 tbsp of the broth with cornstarch until smooth. Whisk in remaining broth. Bring to boil over medium-high heat then immediately reduce to a simmer. Cook, whisking frequently, until gravy thickens to desired consistency, 1 to 2 min. Remove from heat and set aside.
3Divide hot fries among 4 plates, and top each serving with chicken, cheese and hot gravy. Serve immediately.
Tips
1
To make the poutine less of a food truck-style indulgence, omit the second package of sweet potato fries and simply divide one package of fries among four plates for a smaller serving.
Disclaimer
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Personal Note
Personal Note
