Perfecting Coronation chicken
Been working on Coronation chicken, the dish the girls of the Cordon Bleu Cookery School made for Queen Elizabeth at her elevation to the British throne 60 years ago. Chicken breasts sit on a bed of rice tossed with carrots, tomatoes, almonds, raisins, vinaigrette, and more. The white meat is covered with a delectable curried mayonnaise. I learned it at the London CB and have been making it ever since.
Forgive the less than elegant background. I shot this while it was waiting to go onto the "set" in my dining room a couple days ago, where talented photographer Michele McDonald took a real shot for publication.
Did not begin with many whole birds, bone out the breasts, and poach them as we did at the CB. Also did not make mayo from scratch, especially for this, since the curry mixture, something like Worcestershire, is the dominant taste. Began with boned breasts, of course (oh, the convenience!) Wanted to give the platter a little sprucing up, but since it's glorious to begin with, only added micro arugula to the edges.
Look for the recipe in the Boston Globe on Wednesday, May 30, in time for the Queen's jubilee.
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