What is Hot Chicken Sandwich?
– soft white bread and succulent chicken sandwich, topped with sautéed peas, all covered in delicious rich gravy
Recipe Intro
Before you get too spicy, this isn’t your Nashville hot chicken sandwich—we’re in Canada now! 🙂 No heat, just a comforting hot meal in the form of a delicious sandwich with gravy and peas!
While the exact origin of the Canadian hot chicken sandwich is not well-documented, it is believed to have emerged in Quebec in the mid-20th century. The dish likely evolved from traditional French cuisine (chaud au poulet sandwich). One theory suggests that the Canadian hot chicken sandwich was created to repurpose leftover roast chicken or turkey.
Not an ordinary sandwich, but a substantial meal that caters to cravings for both – a sandwich and chicken, while delivering the heartiness of a comforting dish with its delicious gravy.
Ingredients and Substitutes
Sandwich:
- chicken
- butter
- white bread
Best prepared with chicken leg meat for its rich flavour. If you prefer chicken breast, mix it with leg meat, as breast meat can be dry when cooked.
For the bread, you can use any type, but traditionally, it’s prepared with large, thinly sliced white bread.
Note: Keep the leftover chicken broth to prepare the peas and gravy
Topping:
- peas
- onion
- butter
- garlic
- chicken broth
For the peas, you can use either frozen or fresh.
If you’re using salted butter, avoid adding too much extra salt.
Chicken broth is the leftover liquid from cooking the chicken.
Gravy:
- flour
- butter
- chicken broth / water
- Worcester sauce
- ketchup
- mustard
- paprika
- cayenne pepper
Use only plain white flour.
For the mustard, you can use any you prefer.
Instead of cayenne pepper, you can add chili powder.
All ingredients are essential for this tasty gravy; do not skip Worcestershire sauce and ketchup.
How to make the Canadian Hot Chicken Sandwich?
Whether you use breasts or legs, leave the skin on; it’s for flavouring the broth.
In a large, deep pan, add oil and quickly fry the chicken pieces until golden on both sides.
Add two litres of cold water and season with salt. Let it come to a gentle boil, then reduce the temperature and simmer for about 35-45 minutes until the meat is tender and the liquid has reduced by half.
When the chicken is cooked, remove it, and allow it to cool. Discard the skin and shred the meat into small pieces. You can shred it finely or leave it in larger pieces depending on your preference for the sandwich. I left it in larger chunks.
There should be at least 500ml to 700ml of broth left. If you have less than this, no worries; just add some water and stir. You’ll need it for the peas and to make the gravy.
The Sauce / Gravy
In a deep frying pan, melt butter over low heat. Add flour and lightly fry it to a golden brown hue, a light caramel colour, for about 40 seconds.
Gradually incorporate chicken broth several times, mixing continuously with a hand whisk. Once the sauce gets a smooth consistency, add the remaining Sauce ingredients and continue stirring for a few minutes, it will thicken. Remove from the heat and keep warm.
Peas Topping
In a frying pan, melt butter, then add onions and sauté for 3 minutes. Add garlic and continue to sauté for about 1 minute.
Next, add the peas and sauté for approximately 1 minute before pouring in the chicken broth. Add about 200ml of broth. Allow the mixture to simmer until the liquid has evaporated, around 10 mins.
Assemble Canadian Hot Chicken Sandwich
Spread the butter on both slices of bread. Place a thick layer of shredded chicken on one slice of bread, then cover it with the other. Gently press down with your hand.
Place the sandwich on a plate. Slowly pour hot sauce over it. Add plenty of sauce so the sandwich is fully covered.
Top the sandwich with peas.
Voila! Your humble sandwich has undergone a transformation fit for a classy restaurant menu. 🙂
How to serve Canadian Hot Chicken Sandwich?
When serving your Canadian hot sandwich, accompany it with a generous portion of fries for a classic pairing. Consider adding a dollop of tangy coleslaw on the side, or serve with a salad of your choice.
Recipe Card
Canadian Hot Chicken Sandwich
Ingredients
- 4 pieces chicken - 4 legs
- 3 l water
- 2 tsp salt
- 8 slices white bread
- 1 tbsp butter
GRAVY
- 4 tbsp butter
- 3 tbsp flour
- 500 ml chicken broth
- 3 tsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tsp mustard
- 1 tsp sugar
- 3 tsp sweet paprika
- 1 tsp cayenne pepper
- salt and pepper - to taste
PEAS
- 2 cups peas - 1 cup = 200ml
- 2 tbsp butter
- 1 onion
- 3 clove garlic
- 200 ml chicken broth
Instructions
CHICKEN
- Place the meat in cold water, add salt, and bring to a gentle boil. Simmer for 45 minutes until tender, with liquid reduced by half. Aim for at least 700ml of broth remaining.
- Once cooked, cool the chicken, remove the skin, and shred the meat into desired size for the sandwich.
PEAS TOPPING
- In a frying pan, add butter, melt it, then add onions and sauté for about 3 minutes. Add garlic and sauté for about 1 minute.
- Now add the peas and sauté for about 1 minute, then pour in the chicken broth. Simmer until the liquid evaporates and peas are cooked. Around 10 minutes.
GRAVY
- In a deep frying pan, add butter and melt it over low heat. Add flour and lightly fry until it turns golden brown,.
- Now, gradually add chicken broth. Mix with a hand whisk.
- When the sauce becomes smooth, add all the other ingredients and continue stirring for a few minutes. Remove from the heat and keep it warm.
SANDWICH
- Spread a generous amount of butter on one side of each bread slice.
- Add shredded chicken in a thick layer and cover with another slice of bread. Gently press with your hand. Place the sandwich on a deep plate.
- Slowly pour hot sauce over it.
- Top the sandwich with peas