International Recipes
Coronation Chicken (Poulet Reine Elizabeth)
Coronation Chicken is good for a cold buffet or to serve in sandwiches, as shown. The original recipe was created for Queen Elizabeth's coronation in 1953.
Yield: 8 to 10 servings
Ingredients
- 8 half chicken breasts
- 1 1/2 cups mayonnaise (not salad dressing)
- 1 (7 1/2 ounce) jar apricot purée (baby food)
- 1 small onion, finely chopped
- 1 tablespoon curry powder
- 1 heaping teaspoon tomato purée
- 3/4 cup red wine
- 1/2 cup water
- 1 bay leaf
- Little salt, pepper and sugar
- 1 or 2 slices lemon
- 1 squeeze lemon juice
- 3 tablespoons whipping cream, lightly whipped*
Instructions
- Cook chicken breasts in seasoned water until done.
- Drain, cool and cut meat into bite size pieces.
- Mix mayonnaise and apricot purée and set aside.
- Heat oil and sauté onion for 3 to 4 minutes.
- Add curry powder and cook 2 minutes more.
- Add tomato purée, wine, water and bay leaf. Bring to a boil and add salt, pepper, sugar, lemon and lemon juice. Simmer uncovered for 5 to 10 minutes.
- Strain and cool; then add slowly to the mayonnaise mixture.
- Add cream.
- Serve cold over the chicken pieces or use as a sandwich filling, as shown.
Notes
* Or you can substitute 3 tablespoons Greek yogurt, stirred.
Attribution
Photo credit: (c) Can Stock Photo / bhofack2