Cooked Recipe

Coronation Chicken

Succulent pieces of chicken, toasted almonds and sweet, sun-ripened apricots with a delicately flavored mayonnaise make this dish delicious for any occasion Serve with a green salad and new potatoes.

 

3 ½ lb / 1.5 kg oven- ready free –range chicken

2 onions, peeled

1 carrot, peeled

4 cloves

1 stick celery trimmed

Few thyme springs

Few parsley springs

4 bay leaves

1 tbls oil

1 level   tbsp curry powder

1 ½   tbsp tomato puree

½ pint / 150 ml water mixed

2 lemon slices

Juice of ½ lemons

½ pint / 150 ml fromage frays

½ pint / 150 ml reduced calorie mayonnaise

14 oz / 397 g can apricots, drained

4 oz / 100 g no need to soak dried apricots   

2 oz / 50 g blanched almonds toasted

1 ripe nectarine salad leaves

 

Succulent pieces of chicken, toasted almonds and sweet, sun-ripened apricots with a delicately flavored mayonnaise make this dish delicious for any occasion Serve with a green salad and new potatoes.

Wash chicken thoroughly, discarding any giblets. Place chicken in a large flameproof casserole and cover with water. Add one of the peeled onions, the carrot and cloves. Cut the celery stick in half and place the thyme, parsley and 2 of bay leaves over one-half. Tie the other half of celery over top to make a bouquet grain, Add to the pan. Bring to boil, cover reduce heat and poach the chicken for 1 ½ -2 hrs or until cooked. Cool slightly then remove from pan, drain and leave covered until cold. Strip off and discard the skin Remove the chicken meat from the carcass and cut into small cubes. Cover while making sauce. 

 Heat oil in a small pan, chop the remaining onion fry the onions in the oil for 5 mins add the 2 remaining bay leaves and curry powder, and continue to cook for 3 mins Add the tomato puree, wine or water and wine with the lemon slices and lemon juice, simmer gently for 10 mins then strain and reserve the liquid.

Mix the from age frays and the mayonnaise together, then stir in the cooled liquid. Puree the canned apricots, then stir into the curry mayonnaise with seasoning. Add the cubed chicken with 1 ½ oz/40 go of the almonds Chop the dried apricots and add to the chicken mixture stir until all the ingredients are lightly coated. Stone the nectarine and cut into thin slices Arrange salad leaves on serving dish. 

 Decorate with the sliced nectarine and scatter remaining almonds on

Instructions

1, Poach the chicken with the onions carrot cloves and bouquet grain

2, When cold strip off the skin remove meat from the carcass and cube

3, Fry onion for 5 mins add bay leaves and curry powder and cook for 3 mins

4, Strain the sauce into a bowl set aside and allow the liquid to cool

5, puree the canned apricots and the stir into the curry mayonnaise

6, stir chicken into mayonnaise with almonds and apricots until coated

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