Canadian Hot Chicken Poutine Panzerotto

In honour of the Canada vs. USA men's Olympic gold hockey game (womp womp) I made this Canadian Hot Chicken Poutine Panzerotto. While team Canada didn't come out on top, this panzo sure did - it was ridiculously good. I took all the best French Canadian comfort dishes - poutine and the hot chicken sandwich and combined them together into the fried goodness of a panzerotto. If you're not familiar with a hot chicken sandwich, is usually rotisserie chicken on white bread topped with peas and gravy. The poutine certainly is more of a well known classic, fries topped with squeaky cheese curds and gravy. So my panzo consists of rotisserie chicken, hand cut fries, cheese curds, peas and gravy - plus more peas and gravy on top for good measure. If you want to find out how to make my Canadian Hot Chicken Poutine Panzerotto keep reading, or jump to the full recipe.

Cut the potato in half lengthwise and then using a mandolin or sharp knife, cut into thin fries.

In hot oil, fry until golden and crispy, remove from the oil into a bowl and season with salt and pepper. Set aside to cool.

If you find the fries have softened up while they cool, you can give them another quick fry to get them to be crispy again for when they go into the panzo.

Remove the skin from the chicken, and the chicken from the bones.

In a pan on medium heat add the butter and let it melt, sprinkle in the flour and mix together. Slowly pour in the chicken broth concentrate a bit at a time, mixing in between.

Allow the gravy to cook and reduce, stirring occasionally until thickened. Remove from the heat and let it cool.

Sprinkle a bit of flour onto your work surface and then stretch out the dough into a circle, kneading it with your fingertips until it is about a half an inch thick.

Add about half the cheese curds down on one side of the dough, then a small handful of the fries, then the chicken and pour some of the gravy over top. Add about half the peas then the other half of the cheese curds.

Fold over the dough to cover the filling. Press the edges together with your fingers, crimp the edges to seal the panzo.

Add an inch of oil to a pan or heavy bottom pot, once hot, add the panzo. Allow to cook about 1-2 minutes, spooning the hot oil over the top.

Flip and allow to cook another 2-3 minutes, while spooning the hot oil on top. Flip once more and let cook another minute, continuing to spoon the oil on top.

 Once golden and crispy, remove from the oil. Season with salt and pepper.

To serve, cut in half and place on a plate, garnish with some of the green peas and pour over more of the gravy on top.

And now for the full recipe...

Canadian Hot Chicken Poutine Panzerotto

Makes 1 panzo

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

¼ rotisserie chicken

1/2 russet potato

100g cheese curds

½ cup green peas

250ml chicken broth concentrate

2-3 tbsp butter

1 tbsp all-purpose flour

~230g pizza dough

Oil for frying

 How to Make a Canadian Hot Chicken Poutine Panzerotto

Cut the potato in half lengthwise and then using a mandolin or sharp knife, cut into thin fries. In hot oil, fry until golden and crispy, remove from the oil into a bowl and season with salt and pepper. Set aside to cool. Fry them again if you find they have softened up, you want them to be crispy when they go into the panzo.

Remove the skin from the chicken, and the chicken from the bones.

In a pan on medium heat add the butter and let it melt, sprinkle in the flour and mix together. Slowly pour in the chicken broth concentrate a bit at a time, mixing in between. Allow to cook and reduce, stirring occasionally until thickened. Remove from the heat and let it cool.

Sprinkle a bit of flour onto your work surface and then stretch out the dough into a circle, kneading it with your fingertips until it is about a half an inch thick. Add about half the cheese curds down on one side of the dough, then a small handful of the fries, then the chicken and pour some of the gravy over top. Add about half the peas then the other half of the cheese curds and fold over the dough to cover the filling. Press the edges together with your fingers, crimp the edges to seal the panzo.

Add an inch of oil to a pan or heavy bottom pot, once hot, add the panzo. Allow to cook about 1-2 minutes, spooning the hot oil over the top. Flip and allow to cook another 2-3 minutes, while spooning the hot oil on top. Flip once more and let cook another minute, continuing to spoon the oil on top. Once golden and crispy, remove from the oil. Season with salt and pepper.

To serve, cut in half and place on a plate, garnish with some of the green peas and pour over more of the gravy on top.

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