Coronation Chicken ©
1 Chicken
2 Onions, 4 carrots, stick of celery, 1 leek
Bouquet Garni ( Bay leaf, parsley and thyme )
6 pepper corns whole
2 tsp salt
Sauce
4 tbs clear honey
1 tbs curry powder
227 g jar of Sharwood’s mango chutney
225 g mayonnaise
4 tbs white wine
150 ml cream (opt)
Garnish
1 green/red sweet pepper for decoration
1/2 cucumber
Parsley or Coriander Leaves
Rice
225 g Basmati Rice
Dressing for rice
4 tbs olive oil
1 tbs vinegar
salt and freshly ground pepper
METHOD
1. Wash Chicken well under running water, having first removed the liver, heart etc from the chicken cavity.Place in large saucepan together with 2 onions, 4 carrots, a stick of celery, a leek and bouquet garni, 2 tsp salt, 6 black pepper corns. Bring to the boil and simmer for 45 mins to 1 hour, or until leg joints come away easily from the body.
2. Leave to cool down a little off the heat and lift out, using two large slotted spoons, onto a platter. When cool enough to handle, remove flesh carefully from the bones and discard gristle and skin. Place in serving dish, placing white meat in the centre and dark around it,having broken it up into portion or mouth sized pieces.
3. Cover with cling film to keep moist.
To make the rice.
1. Place 3 cm of water in a saucepan, together with 1/2 tsp salt and bring to the boil. Add basmati rice which you have previously rinsed in a sieve and cook on the minimum heat, mark 1 until basmati swells, lid on. Approximately 8 minutes. Arrange in serving dish and leave to cool. Just before serving, pour over dressing, the whipped up oil, vinegar and a little salt.
2. For a special occasion arrange chicken in the center of serving dish and place rice around in a circle. Drizzle with dressing.
To make Sauce For Chicken
1. In a sauce pan, place honey, add curry powder and boil for two minutes, add white wine and reduce for two minutes.
2. Remove from heat and add jar of chutney, leave to cool completely. Add mayonnaise and cream, mix well.
3. Pour over Chicken, covering all the meat and decorate with green and red pepper slices, sliced cucumber and parsley.
N.B. This makes a lovely summer dish, it comes from way back, but is always successful and can be made ahead of time. If you put into the fridge, make sure you bring it out half an hour before serving. If you can avoid putting it into the fridge, the chicken is much softer, but this means making it on the same day.
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Wash your chicken well under running water, having removed liver, heart etc from cavity. Place in large saucepan and surround with vegetables. Add enough water to come 2/3 up your ingredients. Bring to the boil and simmer for one hour, or until meat falls away from the bones easily. Remove from heat and allow to cool.
When cool enough to handle, remove meat from bones. Place dark meat in the center of your serving dish and surround with white meat. Cover with cling film to keep moist until you have made your sauce.
* Here in this picture, I have also added a bay leaf, ginger, lemon grass and a chili. ( This is optional.)
Measure out honey into saucepan , add curry powder and cook until aromatic.1 minute. Déglace with wine and reduce by half.
Remove from heat and leave to cool.
When cold, add chutney and mayonnaise.
Decorate with cucumber, red sweet peppers and coriander.
Excellent served with basmati rice on a hot summer’s evening.
Coronation Chicken as part of a Buffet. Clockwise : Coronation Chicken, Parsley And Lemon Zest Rice ( to be found under Moroccan Barbecued Chicken.) Courgette Patties, Courgette Vinaigrette salad, Cream Cheese and Sweet Chili Sauce, and Roasted Peppers with garlic oil and vinegar.
N.B “Déglace” is a procedure where by you heat the fat and add alcohol and it emulsifies.
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