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Quebec hot chicken sandwich
Hot chicken sandwich with gravy
Hot chicken: pulled roast chicken on white bread under brown gravy, with peas and fries
The hot chicken is a fixture of Quebec rotisserie restaurants and roadside diners from Sherbrooke to Rimouski, ordered at lunch with a side of fries and a little dish of canned peas. Pulled roast chicken is piled between two slices of soft white bread, then the whole sandwich is drowned in a peppery brown chicken gravy and eaten with a knife and fork. It is a great way to use the meat from a roast chicken. A common mistake is a thin gravy; it should coat a spoon thickly so it clings to the bread. Chef's tip: add a spoonful of the roasting juices to the gravy for real rotisserie flavour.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the gravy
- 1 ⅜ oz butter
- ½ onionvery finely chopped
- 3 tbsp plain flour
- 2 ½ cups chicken stock
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp black pepper
- ½ tsp salt
For the sandwiches
- 1 ⅛ lb cooked roast chickenskin removed, pulled into pieces
- 8 slices soft white sandwich bread
- 10 ½ oz frozen peas
- 1 ⅓ lb oven fries or chipsto serve
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Method
0/6 doneStep 1: Cook the 1 ⅓ lb oven fries or chips according to the pack or your usual way so they're ready with the sandwiches.
30 minStep 2: Melt 1 ⅜ oz butter in a pan over a medium heat and fry ½ onion for 4–5 minutes until soft. Stir in 3 tbsp plain flour and cook for 2 minutes, stirring, until it smells nutty and turns light brown.
5 minStep 3: Whisk in 2 ½ cups chicken stock gradually, then add 1 tbsp tomato ketchup, 1 tsp Worcestershire sauce, 1 tsp black pepper and ½ tsp salt. Simmer for 6–8 minutes, whisking, until thick enough to coat the back of a spoon.
8 minStep 4: Add 1 ⅛ lb cooked roast chicken to a separate pan with a ladle of the gravy, cover and heat gently for 5–6 minutes until piping hot all the way through (at least 165°F if you have a thermometer).
6 minStep 5: Cook 10 ½ oz frozen peas in boiling water for 3 minutes and drain.
4 minStep 6: Make sandwiches with the 8 slices soft white sandwich bread and chicken, cut them in half diagonally and set them on warm plates. Pour plenty of hot gravy over and serve with peas and fries.
3 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 58 g
- Fat
- 26 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does quebec hot chicken sandwich take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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