French Canadian-Style Hot Chicken
with Maple Butter Gravy
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
This Québec favourite goes by the same name in English or in French. Maple butter and demi-glace blend into the gravy, dotted with peas to keep it traditional. Served with oven-baked fries and a hearty kale salad, it’s fit for a lumberjack.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- ½ Bunch of kale
- 30ml Maple butter
- 20g All-purpose flour
- 150g Green peas
- 30ml Apple cider vinegar
- 12g Chicken demi-glace
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
2 or 4 tbsp Butter
Total Fat
44 g
Saturated Fat
12 g
Sodium
1160 mg
Total Carb
80 g
Sugars
19 g
Protein
52 g
Fibre
10 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Cook & shred the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer the chicken to a bowl, leaving any browned bits in the pan. Reserve the pan. Using two forks, shred the chicken.
Make the salad
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In a large bowl, combine the vinegar, ½ the maple butter, 3 tbsp oil (double for 4 portions) and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
Make the gravy
- In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the flour and cook, whisking constantly, 1 to 2 min., until a paste forms.
- Add the remaining maple butter, the demi-glace, peas, 1 cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 4 min., until slightly thickened.
- Add 1 tbsp butter (double for 4 portions); stir well.
- If the gravy is too thick, gradually add 1 tbsp water at a time, whisking constantly to prevent lumping.
Plate your dish
- Divide the fries and salad between your plates.
- Top the fries with the chicken and spoon the gravy over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
