Dom’s Hot Chicken
A richer, more aromatic take on the iconic Quebec staple.
My Modern Take on the Classic Hot Chicken!
Forget the canned gravy and mushy peas: this is how you make the ultimate Hot Chicken. We’re keeping everything that makes this dish a classic: the soft bread, the tender chicken (or turkey), and that generous pour of brown gravy. But we’re adding a few signature touches that take it to a whole new level of flavor.
Why make this recipe?
- The Homemade Gravy: the addition of star anise and rosemary transforms a simple brown gravy into a deeply aromatic glaze.
- Quebec nostalgia & comfort: the classic base ingredients are all there to awaken your favorite food memories! It’s the perfect way to honor our Quebec roots while adding a touch of finesse and freshness.
- Vibrant green peas: by swapping canned peas for flash-blanched frozen peas seasoned with mint and lemon, we add a vibrant burst of freshness to every bite.
- Smart shortcuts: using rotisserie chicken or leftover cooked chicken is a total time-saver without sacrificing quality!
Tips for a perfect recipe:
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Reduce the sauce properly: let the gravy simmer for a few minutes until it becomes velvety and the flavors are deeply concentrated.
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Toast the bread: lightly toast your bread in a pan with a bit of butter. It adds a delicious richness and, more importantly, prevents the bread from becoming too soggy once the gravy is poured over.
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Make it a whole meal: add a side of crispy fries to the plate to transform this Hot Chicken into the complete comfort meal.
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Substitute with turkey: this recipe works just as well with roasted turkey. In fact, it’s one of the best ways to reinvent leftovers after a holiday feast or a big family dinner.
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute, stirring constantly. Stir in the flour and cook for 1 to 2 minutes to create a light blond roux. Gradually whisk in the beef and chicken broths, whisking vigorously to ensure a smooth texture. Once the sauce begins to thicken, add the rosemary sprig and star anise. Simmer on low heat for about 10 minutes, or until the sauce is thick enough to coat the back of a spoon.
Check the consistency and stir in the heavy cream. Add a small knob of butter to give the sauce a beautiful glossy finish. Adjust the seasoning to taste and add the lemon juice (or vinegar) for brightness. Remove the rosemary sprig and star anise, then set aside.
In a medium bowl, combine the shredded chicken with the mayonnaise, Greek yogurt, lemon zest, and fresh herbs. Mix well and set aside.
Place the frozen peas in a colander and run them under very hot water to thaw. Let them soak for about 2 minutes. Transfer to a bowl and toss with the lemon zest, juice, olive oil, and fresh mint. Set aside.
I highly recommend lightly toasting the bread for a better texture, though this step is optional. Spread a generous amount of the chicken salad onto a slice of bread and top with a second slice. Pour a lavish amount of the hot gravy over the sandwich and garnish with the minty pea mixture. Sprinkle with fresh chives and serve immediately.
Bon appetit and enjoy!
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