Buffalo Chicken Poutine

This spicy, gooey, delicious dish is perfect for Super Bowl festivities
Buffalo Chicken Poutine

Image courtesy of David's Cafe

This recipe is courtesy of chef David Malbequi of David's Cafe

Chef David Malbequi starts off with a plate of French fries and piles on crispy chicken thighs, homemade Buffalo sauce, blue cheese, and mozzarella chicken gravy before topping off the dish with crispy shallots and chives. Also pictured is a special Super Bowl cocktail crafted by beverage consultant Rael Petit, the "Hail Mary" — a traditional Bloody Mary made untraditional with cilantro-and-red-pepper-infused Dolin Blanc in a BBQ-sauced-and-salted rim garnished with a lemon wheel, cilantro sprig, and a smoked chicken wing. Diners can enjoy both of these special offerings at David's Cafe this weekend!

3
Servings
2360
Calories Per Serving
Deliver Ingredients

Ingredients

For the Buffalo Sauce:

  • 1/2 Cup insalted butter
  • 4 Ounces bacon, diced
  • 1 celery stalk, diced
  • 2 1/2 shallots, chopped
  • 1/4 head of garlic, peeled
  • 1/4 Cup red wine vinegar
  • 3 1/2 Cups ketchup, such as Heinz
  • 2 Cups chicken stock
  • 1/2 Cup hot sauce, such as Cholula Sauce
  • 2 Tablespoons hot sauce, such as Valentina Hot Sauce
  • 1 chipotle pepper in adobo sauce
  • 1 1/3 Tablespoon horseradish
  • 1 Tablespoon Worcestershire sauce
  • 1/2 Tablespoon spice mix, such as Izak spice mix from La Boîte (harissa-inspired dry blend with sweet red chiles)

For the Blue Cheese and Mozzarella Gravy:

  • 1/3 Cup unsalted butter
  • 1/3 Cup all-purpose flour
  • 4 Cups chicken stock
  • 2 Cups heavy cream
  • 3 1/2 Tablespoons blue cheese powder
  • 3 1/2 Ounces shredded mozzarella
  • Salt and black pepper, to taste

For the Poutine:

  • 2/3 Pounds Idaho potatoes, cut into fries with skin on
  • 2 chicken thighs, skin on
  • 2 Tablespoons shredded mozzarella
  • 7 Ounces blue cheese and mozzarella gravy
  • 1/2 Cup Buffalo sauce
  • Canola oil (enough for frying potatoes and cooking chicken)

Directions

For the Buffalo Sauce:

In a medium pot over low heat, melt the butter, add the bacon, celery, shallots, and garlic. Let it cook until golden-brown coloration, deglaze with the vinegar, and add all others ingredients. Cook for 25 minutes on low heat. Use a hand blender or regular blender to purée the sauce and pass through a chinois or strainer to end with a smooth consistency. 

For the Blue Cheese and Mozzarella Gravy:

In a medium pot over low heat, melt the butter and then add the flour and let cook for 3 minutes. Add the chicken stock and continue to stir with a whisk to avoid lumps. Add heavy cream, blue cheese powder, and mozzarella cheese, and season the sauce with salt and black pepper to taste. Allow to cook for 15 minutes. 

For the Poutine:

Bring a pot of Canola oil up to 300 degrees F. Blanch the French fries for 4 minutes until tender and remove. Raise the oil to 375 degrees then cook the French fries again until golden brown. Remove the fries and let sit on a wire rack or paper towels and season with salt to taste.

Meanwhile, season the chicken with salt and pepper and get a saucepan hot. Drizzle enough canola oil to simply coat the pan and place the chicken skin side down in the pan. Cook for 6 minutes on the first side, turn, and cook another 4 minutes until the meat is fully cooked.

To prepare, pile the French fries high on a plate and top with chicken (quartered or cut into pieces). Drizzle the gravy on top, then the hot sauce and top with shredded mozzarella. Garnish with fried shallots and chives if desired. 

Nutritional Facts

Total Fat
109g
100%
Sugar
82g
91%
Saturated Fat
42g
100%
Cholesterol
181mg
60%
Carbohydrate, by difference
292g
100%
Protein
60g
100%
Vitamin A, RAE
383µg
55%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
583mg
58%
Choline, total
77mg
18%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Fluoride, F
22µg
1%
Folate, total
138µg
35%
Iron, Fe
12mg
67%
Magnesium, Mg
114mg
36%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
637mg
91%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
5875mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
721g
27%
Zinc, Zn
4mg
50%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.