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Historical recipe: coronation chicken
- Preparation and cooking time
- Total time
- Difficulty 4/10
Ingredients
For the chicken
- 2 Roasting chicken
- 1 Carrot
- 1 Bouquet garni
- Water
- White wine (a splash)
- a pinch of salt
- 4 Peppercorns
For the sauce
- 2oz Onion (chopped)
- 2tsp Curry powder
- 1tsp Tomato purée
- 100ml Red wine
- Water
- 1 Bay leaf
- Lemon
- Lemon juice
- 3tbsp Apricot purée, or apricot jam
- ¾pint Mayonnaise
- 3tbsp Whipped cream, plus a little more
- 1tbsp Oil
- Salt and pepper
- Sugar
Method
For the chicken
- STEP 1
Poach the chicken with the carrot, bouquet garni, salt and peppercorns in water and a little wine, for about 40 minutes or until tender. Allow to cool in the liquid and remove the bones.
For the sauce
- STEP 1
Fry the onion in oil for 3-4 minutes, then add curry powder. Fry for a further 1–2 minutes.
- STEP 2
Add tomato purée, wine, water, and bay leaf. Bring to boil, add lemon slices and juice, pinch of salt, pepper and sugar. Simmer uncovered for 5–10 minutes. Strain and cool.
- STEP 3
Add mayonnaise and apricot purée in stages. Season, and add more lemon juice if necessary. Mix in the whipped cream.
- STEP 4
Coat the chicken in the sauce and mix in a little extra cream and seasoning. Serve with salad and a little extra sauce.
