Buffalo Chicken Poutine

4 from 1 ratings

This recipe is courtesy of chef David Malbequi of David's CafeChef 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!

Servings

servings

Ingredients

1/2 cup insalted butter
4 ounce 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 cup ketchup, such as heinz
2 cup chicken stock
1/2 cup hot sauce, such as cholula sauce
2 tablespoon 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)
1/3 cup unsalted butter
1/3 cup all-purpose flour
4 cup chicken stock
2 cup heavy cream
3 1/2 tablespoon blue cheese powder
3 1/2 ounce shredded mozzarella
salt and black pepper, to taste
2/3 pound idaho potatoes, cut into fries with skin on
2 chicken thighs, skin on
2 tablespoon shredded mozzarella
7 ounce blue cheese and mozzarella gravy
1/2 cup buffalo sauce
canola oil (enough for frying potatoes and cooking chicken)

Directions

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.
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.
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.