Ingredients: |
Ingredients: 3-4 lbs bone-in, skin-on chicken breasts
1 tsp. olive oil
Kosher salt, as needed
Fresh black pepper, as needed
2 Tbsp. unsalted butter
1 large yellow onion, diced
½ C. red wine
6 Tbsp. mango chutney or orange marmalade
¼ C. tomato puree
3 Tbsp curry powder
Juice of ½ lemon
1 fresh or dried bay leaf
1 C. mayonnaise
3 ounces dried apricots, finely chopped (may substitute for golden raisins)
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Directions: |
Directions:Heat oven to 350º. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on 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.
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 puree, 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, 8-10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
Transfer sauce to a large bowl and let cool to room temperature, then add the mayonaise 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. |
This recipe for Coronation Chicken Salad is from