Chicken and pea poutine (galvaude)
60 min · 51 g protein · 567 cals / serving
Quebec's galvaude is poutine with shredded chicken and green peas folded into the gravy, and it is the version worth making at home: crisp oven fries, a glossy beef gravy that poaches the chicken first, and squeaky curds stretched with drained cottage cheese that softens into creamy pockets under the hot gravy.
Ingredients
Oven fries
- 800 g (1 3/4 lb), about 4 large russet potatoes, peeled, cut in 1 cm (1/2-inch) sticks
- 2 tsp canola oil
- 3/4 tsp salt
Gravy and chicken
- 600 ml (2 1/2 cups) beef broth
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 500 g (1 lb 2 oz), 2 large chicken breast
- 3 tbsp cornstarch
- 3 tbsp water, cold
- 2 tsp butter
- 375 ml (1 1/2 cups) cooked frozen green peas
To finish
- 70 g (2 1/2 oz) cheese curds, at room temperature
- 300 g (1 1/3 cups) cottage cheese (1%), 1%, drained in a sieve for 10 minutes
Steps
- Heat the oven to 450°F and line two baking sheets with parchment. Rinse the potato sticks in cold water and dry them very well on a towel. Toss with the oil and salt, spread in a single layer with space between them, and roast 30–35 minutes, turning once, until crisp and deep golden.
- Meanwhile, bring the broth, tomato paste, Worcestershire, garlic powder, onion powder and pepper to a gentle simmer in a saucepan. Add the chicken breasts, cover, and poach on low heat 16–18 minutes, until the thickest part reaches 165°F. Lift the chicken out and shred it with two forks.
- Stir the cornstarch into the cold water, whisk it into the simmering broth, and let it bubble 2 minutes until glossy and thick enough to coat a spoon. Whisk in the butter and taste for salt.
- Stir the shredded chicken and the peas into the gravy and keep it hot over low heat for 3–4 minutes, until the peas are tender.
- Pile the fries into four warm bowls, scatter the cheese curds and drained cottage cheese over them, and ladle the hot gravy on top so the curds start to soften. Eat right away.
Good to know
Why drain the cottage cheese?
Its liquid would thin the gravy and make the fries soggy. Ten minutes in a sieve leaves firm little curds that turn soft and creamy where the gravy hits them, while the real cheese curds keep the squeak.
How do I get oven fries properly crisp?
Dry them thoroughly, use two pans so they never touch, and do not open the oven for the first 15 minutes. Crowded or wet fries steam instead of roast.
Can I make the gravy ahead?
Yes. Make it through step 4 up to two days ahead and reheat gently with a splash of water. Cook the fries fresh, since they lose their crunch once they cool.
Alternative
Per
- Calories
- 113
- Protein
- (37%)
- 10 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (37%)
- 11 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 303 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2268 kcal goes into the pot and 2596 g of ingredients comes out as about 2016 g of food: 113 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.