I wonder if they will serve them coronation chicken on the day? It was invented for Queen Elizabeth’s coronation and apparently she liked it very much. It’s quite good. If you haven’t ever had it you should try it. With a crisp G&T or a nice (American style) cold beer:
- 3 to 4pounds bone-in, skin-on chicken breasts
- 1tablespoon olive oil
- Kosher salt, as needed
- Fresh black pepper, as needed
- 2tablespoons unsalted butter
- 1large yellow onion, diced
- ½cup red wine
- 6tablespoons mango chutney
- ¼cup tomato purée
- 3tablespoons curry powder
- Juice of ½ lemon
- 1fresh or dried bay leaf
- 1cup mayonnaise
- 3ounces dried apricots, finely chopped (about 15 apricots)
- Step 1Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Step 2Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Step 3Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.