Buffalo Chicken Poutine

1. Preheat the oven to 425°F. Cut the potatoes into fries. Place on a baking sheet lined with baking paper. Add a light drizzle of oil, salt and pepper. Bake in the oven for 28-32 minutes until browned.

2. Thinly slice the green onion. Crumble the blue cheese or finely chop it.

3. Season the chicken with salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Cook the chicken 3-4 minutes on one side. Flip, cover and cook 7-9 minutes until the center is cooked through. Add the Buffalo sauce and coat the chicken. Slice the chicken.

4. Put the demi-glace in a small saucepan with 1 ^2P | 1.5 ^3P cups of water and bring to a boil. Whisk to break up the lumps. Reduce the heat to medium and simmer for 5-8 minutes or until the sauce thickens slightly. Add pepper to taste.

5. In a bowl, mix the sour cream with the blue cheese and half of the green onion. Add 2-3 tbsp. of water to taste. Adjust the seasoning to taste.

6. Serve the fries and garnish with the chicken, cheese, demi-glace, sour cream and remaining green onion. Bon appétit!