The Party Staple: Coronation Chicken

The Party Staple: Coronation Chicken Created for the banquet of Queen Elizabeth II’s coronation in 1953, this cold dish combines cooked chicken in a creamy, curried mayonnaise sauce with apricots and sultanas. It’s a sandwich and vol-au-vent filler extraordinaire. Ingredients: 500g cooked chicken breast, shredded (a roast chicken works perfectly) 1 tbsp vegetable oil 1 […]