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This comforting Québec-style hot chicken packs cozy vibes and warms you right up. Juicy chicken, rich brown gravy, and sweet green peas all come together for an easy meal everyone digs.
I always whip up this hot chicken sandwich when the kids come home after a chilly winter day. It’s kind of our cozy Sunday night tradition—my grandma made it for me, and now I’m passing it on.
Easy Ingredients
- Bread rolls or white bread: go for something with a little heft—soft but not too light—so it can soak up all that gravy.
- Brown gravy: what makes the whole meal sing. Homemade is awesome, but honestly, a store one works too.
- Cooked chicken chunks: rotisserie or baked chicken gives you the most flavor. Breast or thigh, pick what you like.
- Frozen green peas: they add that pop of color and sweetness, you’ll want peas that stay green after cooking.
- Chicken broth or water: heat up the peas in this for more taste and to keep things moist. Homemade broth? Even better, but boxed works.
Step-by-Step Directions
- Top it all off:
- Spoon the drained peas over the whole sandwich so every bite’s got a bit of color and freshness. Spread them out nicely right on top.
- Last round of sauce:
- Set your top slice of bread over the chicken, then pour more hot gravy all over. That double coating of sauce? Totally classic hot chicken style.
- First layer of sauce:
- Pour a big ladle of hot gravy over your chicken so the bread soaks it up. No need to be shy with the sauce.
- Put the sandwich together:
- Pile the warm chicken on the bread first. Make sure it’s heated through so your meal stays hot till the last bite.
- Cook the peas:
- Once the broth is bubbling, dump in the peas. Let them simmer just two or three minutes—don’t overdo it, or they’ll get mushy and lose that green color. You want them a little crisp.
- Prep the peas:
- Pour broth into a saucepan and crank up the heat till it boils. This soaks those peas with extra flavor. Just keep the stove high so it gets hot fast.
The magic’s really in the brown gravy. My grandma always tossed in a bit of nutmeg—it made everyone smile, but nobody could ever figure out why it tasted extra special. That little tweak turned a regular meal into a seriously tasty memory.
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Storing and Prepping Ahead
You can have your chicken cooked up to two days in advance and stash it in the fridge. Brown gravy sticks around fine in the fridge for three days or freeze it in little servings for quick meals. When reheating the sauce, let it warm up slowly. If it’s too thick, a splash of broth brings it back to life.
Swaps and Mix-Ups
This dish is crazy adaptable. Swap in turkey for chicken or grab some tofu if you want it veggie. Throw some mushrooms in the gravy for a richer kick, or splash in a little red wine if you want to get fancy. Not a fan of peas? Carrots or mixed veggies work great too.
How to Serve
Serve your hot chicken with crispy homemade fries or a fresh green salad to lighten things up. Want extra cozy? Scoop some creamy mashed potatoes on the side. It all works great with a cold local beer or a fizzy cider if you want something refreshing.
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Absolutely, rotisserie chicken works great since it’s already cooked and flavorful.
- → Can I swap out the peas?
Of course! You can switch peas for veggies like green beans or corn based on your taste.
- → What’s the best bread for hot chicken?
Sliced bread or even plain white bread are both great options for this dish.
- → How can I make the sauce richer?
Mix in a small dollop of butter or a splash of cream to make the sauce creamier.
- → Can I prep this dish ahead of time?
Yes, you can prep all the components in advance and assemble the hot chicken just before serving.