 | |
| Place of origin | United Kingdom |
|---|---|
| Created by | Constance Spry and Rosemary Hume |
| Main ingredients | Chicken, herbs and spices, cream or mayonnaise-based sauce |
Coronation chicken or Poulet Reine Elizabeth[1] is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).[2] Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos,[3] or used as a filling for sandwiches.[4] It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.
Composition
Normally bright yellow, coronation chicken is traditionally flavoured with curry powder and fresh or dried herbs and spices, but may also include additional ingredients such as flaked almonds, raisins, and crème fraîche.
The original dish differs from modern versions in that it calls for apricot puree rather than raisins. The chicken is first poached in diluted, seasoned white wine, before being coated in a mayonnaise-based cream of curry sauce and arranged atop a rice salad.[5]
History
Constance Spry, an English food writer and flower arranger, and Rosemary Hume,[6] a chef, both principals of the Cordon Bleu Cookery School in London, are credited with the invention of coronation chicken.[7][8] Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Hume[9] is credited with the recipe of cold chicken, curry cream sauce and dressing that became known as coronation chicken.[10]
Coronation chicken is sometimes said, without evidence, to have been inspired by jubilee chicken, a dish supposedly prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry.[11] For the Queen's Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee chicken.[7]
See also
References
- ↑ Khomami, Nadia (9 January 2022). "Platinum pudding for Queen's jubilee to follow 1953's coronation chicken". The Guardian. Retrieved 10 January 2022.
- ↑ Prince, Rose (4 June 2009). "The real... Coronation Chicken". The Daily Telegraph. Retrieved 20 August 2023.
- ↑ "The history behind the Coronation Chicken Recipe". Le Cordon Bleu London. Retrieved 20 August 2023.
- ↑ Titcombe, Cass (1 July 2007). "Coronation chicken". The Sunday Times. Archived from the original on 4 December 2008. Retrieved 1 October 2007.
- ↑ "Qu'est-ce que le « Poulet Reine Elizabeth », ce classique culinaire britannique créé pour la souveraine ?". Sud-Ouest (in French). 6 June 2022.
- ↑ "Coronation Chicken Recipe". Le Cordon Bleu. Retrieved 3 May 2023.
- 1 2 "Recipe for Jubilee Chicken". Buckingham Palace. Archived from the original on 5 February 2008. Retrieved 1 February 2016.
- ↑ Clay, Xanthe (1 June 2002). "Readers' recipes: Coronation chicken 2002". The Daily Telegraph. Retrieved 1 October 2007.
- ↑ Tucker, Hugh (1 May 2023). "Coronation chicken: The story behind the royal dish". BBC News. Retrieved 3 May 2023.
According to Freya Perryman, communications officer from Le Cordon Bleu London, 'The recipe was created by Rosemary Hume and Constance Spry, with the main credit going to Hume, and we understand that students helped to fine-tune.'
- ↑ "50 Facts About The Queen's Coronation". Buckingham Palace. Archived from the original on 13 May 2008. Retrieved 28 November 2010.
- ↑ Tucker, Hugh (1 May 2023). "Coronation chicken: The story behind the royal dish". BBC.
External links
- Recipe for the original Coronation Chicken by Andrea Soranidis (Author and Food Blogger)
- Prize-winning recipe from Telegraph's 2002 contest
- History of Coronation Chicken by James McIntosh