Commemorative Coronation Chicken
A Stokes recipe by our Resident Chef
- Serves 4 to 6 to more as finger food
- 15 minutes
What you'll need
- See the video and notes below.
- You'll need Little Gem lettuces
- Sultanas
- and tinned apricot halves
Stokes’ Commemorative Edition Coronation Sauce has been created with immense pride by all involved in the project. A sauce dressed to celebrate, and commemorate, the Coronation of His Majesty, King Charles III. We are all getting ready for ‘the big day’ … Hip hip hip – hooray!
Constance Spry, an English food writer, and Rosemary Hume, a chef, were both principals of the Cordon Bleu Cookery School in London when they were tasked to create the menu for the Coronation of Her Majesty Queen Elizabeth II in 1953.
They are credited with the invention of coronation chicken to be served at the Coronation Banquet. Spry proposed the recipe of cold chicken, curry cream sauce and dressing that was served as Poulet Reine Elizabeth – Coronation Chicken.
Method
- Get ready for your street or family Coronation Party
- All the hard work has been done – the sauce
- Roast and strip the meat from a whole free-range chicken
- Add sultanas and diced apricot to chicken pieces in a bowl
- In a warm pan, combine 165g of Philadelphia cheese with 1 jar of Coronation Sauce
- Stir half of the sauce into the chicken, retaining some for spooning.
- Serve with a salad
- OR, serve in little gem lettuce ‘boats’ as finger food.
