Jubilee chicken

Name: Jubilee chicken
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 teaspoon Dijon or wholegrain mustard; 1 bay leaf; 1 thumb-sized piece of fresh ginger, peeled and very finely grated; a small bunch of fresh curly parsley, leaves chopped; a small pinch of good saffron; a squeeze of lemon juice (optional); 2½ heaped tablespoons crème fraîche; 2½ heaped tablespoons good-quality mayonnaise; ½ stick of cinnamon; 1 teaspoon garam masala; a pinch of grated nutmeg; a small pinch of ground cloves; ½ teaspoon celery salt; 4 cardamom pods, seeds removed; and crushed, husks discarded; 3 tablespoons flaked almonds; 2 tablespoons sweet vermouth; 25 g unsalted butter; ½ small sweet mango, such as Alphonso, diced (optional); 2 heaped teaspoons mild curry powder (I recommend Bolst’s); a small bunch of fresh mint, leaves chopped; 1 excellent chicken (I recommend a Suffolk White from Sutton Hoo), jointed into 8 pieces (your butcher will do this for you if necessary); 2 teaspoons garam masala; 1½ teaspoons flaked sea salt; 1½ tablespoons mango chutney; 1 tablespoon sunflower oil; 70 g unsalted butter; 1 large onion, very finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Writing this book during the Queen’s 60th year on the throne, I felt I had to include this recipe, a revamped coronation chicken, to celebrate. The recipe was developed for a street party thrown by Nyetimber sparkling wine and served to 200 happy subjects sitting along the length of an apparently endless crooked table draped in white linen.

Ingredients

Europe
United Kingdom
Sauce
Main course
Gluten-free
Vegetarian

Ingredients

Method