dapted from Constance Spry and Rosemary Hume's famous recipe for Coronation
Chicken, as served to the gathered Heads of Commonwealth to celebrate Queen
Elizabeth's Coronation. This version is lighter on the mayonnaise, using
thick yoghurt to give a summery tang. If you poach the chicken on the day of
serving so that you don't have to refrigerate it, it will be beautifully
tender. Serve with a cous cous salad, or more traditionally, with a cold
- 2 organic free range roasting chickens, around 1.3 kg each
- water to cover
- 200 ml white wine
- 1 bay leaf
- salt and peppercorns
- 1 tbsp vegetable oil
- 1 onion or banana shallot, finely diced
- 1 dsp curry powder
- 1 dsp tomato puree
- 180 ml white wine
- salt and pepper
- 1 tsp sugar
- 1 bay leaf
- 200 g mayonnaise
- 200 g thick natural Greek yoghurt
- 2 tbsp fresh apricot or mango puree or apricot conserve
- 100 ml whipping cream
- Clean and dry the chickens and place in a large pot. Cover with cold water
and bring to the boil, skimming. Add white wine, bay leaf, salt and
peppercorns and simmer for 35 minutes. Drain the chickens and cool.
- Heat the oil in a fry pan and cook the onion gently for 3 minutes. Add the
curry powder and cook for 2 minutes. Add the tomato puree, wine, salt,
pepper, sugar, and bay leaf and bring to the boil. Allow to boil for 2
minutes, then simmer, uncovered, for 5 minutes. Strain and cool.
- Combine the mayonnaise, yoghurt and apricot puree or conserve in a bowl.
Beat in around 100ml of the cooled liquid a spoonful at a time. Beat the
cream until thickened, and gently fold through the sauce.
- Joint the chicken
and remove the meat (white and brown). Shred or slice the meat and toss it
lightly in some of the sauce.
- Arrange the tossed meat on a platter and pour
a little remaining sauce over the top to coat. Cover until serving.