Potato wedges and chicken poutine

Deliciously easy potato wedges and chicken poutine - the perfect French inspired dinner for tonight! Simple and quick yet packed with bags of fresh wholesome flavour!

  • 10 mins preparation
  • 20 mins cooking
  • Serves 1
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Potato wedges and chicken poutine
  • 2 desiree potatoes (400g)
  • 1/4 barbecued chicken (300g)
  • 20 gram butter
  • 1 1/2 tablespoon plain (all-purpose) flour
  • 1 large shallot, sliced thinly
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/4 cup (60ml) vegetable oil
  • 50 gram mozzarella, grated
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley


Potato wedges and chicken poutine
  • 1
    Prick potatoes all over with a fork; microwave on HIGH (100%) for 5 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 shallot and chicken bones; stir a further 2 minutes or until shallot softens. Increase heat to medium-high. Gradually stir in stock; cook, stirring, for 4 minutes or until thickened and reduced by a quarter. Remove and discard bones; season to taste. Cover gravy to keep warm.
  • 4
    Meanwhile, preheat grill to high. Heat a small ovenproof frying pan over medium-high heat. Cook potato, turning occasionally, for 6 minutes or until golden. Drain off excess oil. Top potato with chicken; sprinkle with mozzarella, heat under grill for 4 minutes or until mozzarella melts and chicken is warmed through. Pour gravy over top; sprinkle with parsley to serve.


Any all-rounder potato variety, such as sebago or spunta, can be used instead of desiree potatoes. You could use 2 rashers of bacon in place of the chicken.

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