Main Dishes

Queen Elizabeth II's Coronation Chicken

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For the Chicken:
4 large chicken breasts, or really any other parts that you’d like to use.
6 cups (1 ½ L) Water and 2 cups (475ml) white wine mixed in a pot.
A chopped carrot
A bouquet garni – That is a little bundle of different herbs tied together. What the herbs are are really up to you, she’s not specific, but some traditional herbs are parsley, rosemary, thyme, sage or really any other savory herbs. I would stay away from mint, because it does tend to overwhelm.
2 tablespoons Salt
3-4 peppercorns

For the Sauce:
1 Tablespoons Oil
1/2 Cup (50g) Chopped Onion
2 heaping teaspoons curry powder
1 large teaspoon tomato puree
1/2 cup (120 ml) Red Wine
6 Tablespoons (90ml) water
A bay leaf
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon pepper
2 slices lemon + a squeeze of lemon juice
1/2 tablespoon or more of apricot puree
1 3/4 cup (450 g) Mayonnaise
3 Tablespoons lightly whipped cream

The Constance Spry Cookery Book:

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Subtitles: Jose Mendoza | IG @worldagainstjose

Coronation Chicken Salad: James F. Carter, CC BY-SA 2.5 via Wikimedia Commons
Coronation Chicken with Rice: cyclonebill, CC BY-SA 2.0 via Wikimedia Commons
Baguette display – Earl Canteen- By Alpha via Flickr, CC BY-NC-SA 2.0

#tastinghistory #coronation

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