This combination of chicken, gravy, and peas is known by its own term: galvaude, seen in poutine galvaude.Īlthough less featured in other areas of North America, the sandwich is also found in small diners from the Canadian Maritimes and throughout the Southeastern United States. Since it is so commonly found in eateries of Quebec ( Rôtisserie St-Hubert, Valentine, e.g.) and less seen outside the province, many Québécois regard it as a part of Quebec cuisine and believe it to have originated in the province. It's especially popular in Quebec and is often considered one of the province's staple dishes. The sandwich is usually served with green peas and commonly found in Eastern Canadian cuisine. The hot chicken sandwich or simply "hot chicken" (Quebec French: sandwich chaud au poulet) is a chicken sandwich covered with gravy (which is generally poutine sauce) eaten with utensils. įor Nashville hot chicken, see Hot chicken. A bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the U.S., but in British English, commonly spoken in Commonwealth countries, such a dish is not considered a sandwich, and would generally be called a chicken burger instead most Americans would not consider such as dish to count as a burger, since Americans generally consider a burger to require a patty made from ground/minced meat. In American English, a sandwich is any two pieces of bread with filling, including rolls and buns in British English (and also some other national English varieties, such as those of Canada, Australia and New Zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich.
Variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll.
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