Classic Coronation Chicken
Updated April 27, 2023
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4pounds bone-in, skin-on chicken breasts
- 1tablespoon olive oil
- Kosher salt, as needed
- Fresh black pepper, as needed
- 2tablespoons unsalted butter
- 1large yellow onion, diced
- ½cup red wine
- 6tablespoons mango chutney
- ¼cup tomato purée
- 3tablespoons curry powder
- Juice of ½ lemon
- 1fresh or dried bay leaf
- 1cup mayonnaise
- 3ounces dried apricots, finely chopped (about 15 apricots)
Nutritional analysis per serving (8 servings)
684 calories; 46 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 18 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 43 grams protein; 722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
- Step 2
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
- Step 3
Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.
Private Notes
Comments
Extremely tasty and very reminiscent of the chicken salad ubiquitous in sandwich shops in the UK. There it is most often made with golden raisins instead of dried apricot, and the family (we all lived in the UK for 3 years) agreed they preferred the raisin version. Another suggestion (not in keeping with original) was to introduce a crunchy element like blanched almonds. If you live near a Trader Joe's, their mango chutney is inexpensive and works great on this recipe.
I wouldn't change a thing. I made this for a catering gig, a school board meeting. I did add some mixed greens to serve as a salad with crostini with apple/onion confit on gorgonzola. They couldn't stop talking about it.
Fantastic flavor. The most tasty chicken salad I have fixed in years. I served it as a salad with salad greens as the base with grilled peaches as accompaniments.
I made the recipe as written and we absolutely loved this. Next time I will do about 2x the apricots, or perhaps apricots and golden raisins. Served on crusty multigrain with mayo and more mango chutney schmear. Otherwise, no notes!
I live in a part of Italy where mango chutney is impossible to obtain, so the preamble to this dish was making the chutney. That was fun, and now I have chutney in the refrigerator. This Coronation Chicken recipe was a great success with my Italian guests. My only variation was cooking the chicken sous vide in buttermilk and salt.
Used store roasted chickens (2). Saved time and was delicious!