American·Main Course
Creamy Chicken Tater Tots
A decadent and easy twist on poutine featuring extra-crispy baked tater tots topped with a rich, velvety chicken thigh gravy spiked with peppers, lemon, and Monterey Jack cheese.
Prep
10m
Cook
35m
Total
45m
Serves
4
Method
- 01
Preheat oven to 425°F (220°C). Place frozen tater tots by hand onto a foil-lined baking sheet sprayed with oil. Spray the tops with more oil and bake for 30 minutes, or until extra brown and crispy.
Watch · 0:24
- 02
Season chicken thighs on both sides with salt, pepper, and cayenne. Melt butter in a skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until just cooked through. Remove to a plate to rest.
Watch · 1:52
- 03
In the same pan with the remaining fat, sauté the diced red onion and peppers with a pinch of salt until the edges are browned and onions are translucent. Reserve 2 tablespoons of the mixture for garnish.
Watch · 3:04
- 04
Add minced garlic, sliced green onions, and optional lemon zest to the pan. Cook for 30 seconds, then deglaze with lemon juice and chicken broth. Stir in any accumulated juices from the resting chicken plate.
Watch · 3:52
- 05
Simmer the liquid until reduced by half. Pour in the heavy cream and bring to a bubble. Slice the rested chicken into bite-sized pieces and add them back into the sauce.
Watch · 5:01
- 06
Reduce heat to medium-low and simmer for about 5 minutes until the sauce has thickened to your liking. Taste for seasoning, then turn off the heat and stir in the shredded Monterey Jack cheese until melted.
Watch · 5:53
- 07
Portion the hot, crispy tater tots into bowls. Spoon the creamy chicken mixture over the top and garnish with extra cheese, the reserved onion-pepper mix, and fresh green onions.
Watch · 6:14
From Chef John
“You are after all the Napoleon Dynamite of what's wrong and what's right.”
“To not do so is basically a crime against nature.”
“If you serve them tots they will love you.”