Quebecois Hot Chicken Sandwich. Comfort Food At Its Finest!
Ok, I’m not Canadian, but my heritage traces back to there. I also grew up so close to Canada that one time I accidentally got stuck in the line to cross the Ambassador Bridge to Canada because I was looking for parking to attend a concert in Downtown Detroit.
Once I reached the border guard, he let me make a U-Turn and go back to my search for parking. So, Canadian food is one of the cuisines I grew up with. And since a lot of it involves gravy, you can count me in!
There are quicker ways to make this recipe, such as buying a rotisserie chicken and jarred gravy, but I think this way is tastier, and it only takes about 40 minutes or so total.
It would not be a proper hot chicken sandwich if it wasn’t served with peas. You can use either frozen or canned, I have used both and I probably like canned better for this, but I used frozen this time. I usually just heat them in the microwave, but you can heat them on the stove if you prefer.
Plain white bread is traditional, but sometimes I switch it up with sourdough. Use whatever you like, but keep in mind that the bread should never be toasted! In fact I never understood this obsession with toasted bread. I don’t know if it is just here in SoCal, or it is everywhere, but it is difficult to order a sandwich in a diner without the bread being toasted. You usually have to specify “not toasted” to get the bread in its natural state. Sure, some sandwiches, such as a BLT are normally served on toast, but something like a tuna sandwich or a corned beef sandwich? Come on!
To get started on the sandwich, melt a couple tablespoons of butter in the pressure cooker pot over medium heat.
Stir in 3 cups of beef broth, 1 tablespoon Worcestershire Sauce, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper, along with a teaspoon of Kitchen Bouquet (you can leave this out if you want, but I like the flavor and color it adds to the gravy.
Oh yeah, I forgot to mention that this recipe utilizes the steam rack or trivet that came with your pressure cooker. All 3 of my pressure cooker came with such an item, so hopefully yours did as well.
Season the skinless, boneless chicken breast halves with salt and pepper.
Once the sauce is stirred together, lower the steam rack into the pot and place the chicken on top of it. The chicken will be partially submerged, this is fine.
Lock the top on the cooker, turn heat to high (or set your electric to reach high pressure and maintain for 10 minutes).
When high pressure is reached, adjust the heat to maintain high pressure (does not apply to electrics) and set timer for 10 minutes.
While chicken/sauce is cooking, mix 3 tablespoons flour with about 6 tablespoons of water (just enough to make a thick liquid).
You can also heat up a can of peas at this time.
When time is up, do a quick release.
Remove the chicken to a plate.
Carefully remove the steam rack.
Put the pressure cooker pot over medium high heat and bring to a simmer (electric use the sauté mode on high).
Stir in the flour/water mixture. Let it simmer for about 10 minutes to cook out the flour taste and to bring to the desired thickness, stirring frequently.
Shred the chicken meat with two forks. It doesn’t need to be finely shredded, just pull it apart.
Arrange 1 piece of bread on a plate for each sandwich you are making.
Pile chicken on the bread (one breast half for each sandwich is good).
Put a little gravy on top of the chicken, then place another piece of bread on top. Add more gravy to the top of the sandwich, then top with peas.
Serve with French Fries.
|Pressure Cooker Hot Chicken Sandwich|| |
- 2 lbs. boneless, skinless chicken breast (about 4 half breasts)
- salt and pepper (for chicken)
- 2 tablespoons butter
- 3 cups beef broth
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Kitchen Bouquet (optional)
- 3 tablespoons white flour
- 8 slices bread (white is traditional, sourdough works great as well)
- 1 can peas, or 1 bag of frozen peas
- In pressure cooker pot over medium heat, melt the butter
- Stir in the beef broth, Worcestershire, paprika, garlic powder, onion powder, the ½ teaspoon salt and ¼ teaspoon pepper and Kitchen Bouquet)
- Lower steam tray or trivet into the pot
- Place chicken on top of the steam tray (liquid will come over the top of tray and partially submerge chicken)
- Lock top on pressure cooker and bring to high pressure
- Set time for 10 minutes
- While that is cooking, make a slurry with 3 tablespoons of flour and enough water to make a thick liquid
- Heat peas in microwave or small pan
- When pressure cooker time is up, do a quick release
- Remove chicken to a board to cool and carefully remove the steam rack
- Put pressure cooker over medium heat and bring liquid to a simmer (on electric pressure cooker, use sauté mode on high setting)
- Stir in flour-water mixture
- Let simmer for 10 minutes or so, stirring frequently
- When desired thickness is reached, remove from heat
- Shred the chicken with two forks
- Place one slice of bread on each plate
- Top with chicken (approximately 1 breast half per sandwich
- Top each with another piece of bread, then cover sandwich with gravy
- Spoon peas on top of each sandwich
- Serve with French Fries