THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)
In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.
Provided by D. Todd Miller
Categories Chicken Breast
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
- To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
- Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
- Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
- Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.
Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8
MARY CADOGAN'S JUBILEE CHICKEN
A contemporary version of Coronation chicken that's lighter but still deliciously creamy
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Tear the chicken into bite-sized pieces (at this point you can wrap the chicken in a foil parcel and store it in the fridge for up to 2 days). Stone the cherries. Do this by cutting the cherries in half, using the tip of a small sharp knife and easing out the stones (or use a cherry stoner if you have one).
- Heat the curry paste in a small pan, for 1 minute or until the aromas begin to release. Allow to cool, then tip the curry paste, honey, lemon juice and fromage frais into a food processor or blender, along with a good shake of salt and some freshly ground black pepper. Strip the mint leaves from their stalks and add them to the blender. Blend until the dressing is fairly smooth, but with flecks of mint, rather than a purée. Store the dressing in the fridge in a jug or bowl, covered with cling film or a lid. You can keep refrigerated for up to 2 days.
- Spread the salad leaves or watercress over a platter, scatter over the chicken pieces, followed by the cherries. Trim off the roots and about 3cm from the tops of the spring onions, then cut them into long diagonal slices and scatter them over the chicken. Cover the platter with cling film and chill for up to 2 hours.
- Just before serving, drizzle the dressing back and forth in thin lines over the chicken, cherries and leaves. Serve with new potatoes.
Nutrition Facts : Calories 200 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.36 milligram of sodium
CHICKEN JUBILEE
Chicken breasts lightly broiled, then baked with a cherry juice/brown sugar sauce, brandy and cherries.
Provided by PEG MISTARZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to Broil.
- Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
- Preheat oven to 325 degrees F (165 degrees C).
- Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
- Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
- Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 32.7 g, Cholesterol 149.7 mg, Fat 11.5 g, Fiber 1.3 g, Protein 51.2 g, SaturatedFat 5.3 g, Sodium 185.8 mg, Sugar 21.5 g
GOLDEN JUBILEE CHICKEN
Recipe is from Forever Summer by Nigella Lawson. The next time you make chicken breasts, make an extra one for this recipe. Leftovers are great! I added a sprinkle of salt.
Provided by WiGal
Categories Chicken Breast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Tumble the mango cubes and any juice it makes into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice; use as much or as little as you want.
- Tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine.
- Add the oils and toss again.
- Serve on a large serving plate and sprinkle over the remaining cilantro.
Nutrition Facts : Calories 285.8, Fat 11.4, SaturatedFat 2.6, Cholesterol 46.4, Sodium 55.1, Carbohydrate 31.4, Fiber 4.2, Sugar 25.4, Protein 18.2
CROCK POT CHICKEN AND CHERRIES JUBILEE
A great dish for special occasions thats so easy to prepare and tastes great! I found the original recipe on the net and adjusted it to my Aunt's recipe. This one's a keeper!
Provided by Diana Adcock
Categories Chicken Breast
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Wash and pat dry chicken.
- In a large skillet melt butter and brown chicken.
- Lightly salt and pepper chicken and place in the crock-pot.
- Pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
- Stir to loosen bits and pour over chicken.
- Cover crock-pot and cook on low for 7-8 hours.
- Remove chicken from crock-pot, cover and keep warm.
- Pour juice from crock-pot into a large saucepan.
- Skim off fat and discard.
- Add the Sherry and remaining juice.
- Heat over medium high heat until a gentle boil is reached.
- Boil for 5 minutes stirring often.
- Stir together the cornstarch and water.
- Whisk into the cherry juice mixture until thickened.
- Add the cherries and heat through.
- Pour the warmed brandy over the cherry sauce and ignite.
- Pour over chicken and serve.
More about "chicken jubilee recipes"
CHICKEN JUBILEE RECIPE | CDKITCHEN.COM
From cdkitchen.com
JUBILEE CHICKEN | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
BEST CHICKEN JUBILEE RECIPE - HOW TO MAKE CHICKEN JUBILEE
From food52.com
Cuisine AmericanCategory EntreeServings 6
OUR READERS SHARE THEIR 10 FAVORITE RECIPES FROM TONI TIPTON
From thekitchn.com
JUBILEE CHICKEN - WIKIPEDIA
From en.wikipedia.org
CROCK POT CHICKEN CHERRIES JUBILEE RECIPE | CDKITCHEN
From cdkitchen.com
HOW LE CORDON BLEU LONDON CREATED THE CORONATION CHICKEN RECIPE
From telegraph.co.uk
CHICKEN JUBILEE - RECIPE - COOKS.COM
From cooks.com
PLATINUM JUBILEE CORONATION CHICKEN SALAD - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
JUBILEE CHICKEN SANDWICHES - LOVEFOOD.COM
From lovefood.com
CHICKEN JUBILEE | RECIPES FROM A MONASTERY KITCHEN
From monasterykitchen.org
WHY IS IT CALLED CORONATION CHICKEN? A LOOK AT HISTORIC ROYAL DISHES
From msn.com
JUBILEE RECIPE: MARK HIX'S CORONATION CHICKEN - GREAT BRITISH LIFE
From greatbritishlife.co.uk
CHICKEN JUBILEE RECIPE | RECIPELAND
From recipeland.com
CORONATION RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CORONATION CHICKEN: THE STORY BEHIND THE ROYAL DISH - BBC TRAVEL
From bbc.com
CORONATION CHICKEN TO CORONATION QUICHE: ALL THE RECIPES WORTH …
From houseandgarden.co.uk
CHICKEN JUBILEE RECIPE | RECIPELAND
From recipeland.com
CHICKEN, MANGO AND AVOCADO SALAD - THE TELEGRAPH
From telegraph.co.uk
AMANDA’S CHICKEN CHERRIES JUBILEE RECIPE - GRIT
From grit.com
You'll also love