Coronation Mushrooms Recipes

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CORONATION CHICKEN



Coronation Chicken image

A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth's coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory and has a hint of spice - and perfect to serve over lettuce or between bread for a satisfying sandwich.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 8 cups

Number Of Ingredients 16

3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons mango chutney
Juice of 1/2 lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped

Steps:

  • Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
  • Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
  • For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
  • Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
  • To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

CORONATION MUSHROOMS



Coronation Mushrooms image

I twist on the traditional chicken version Amounts are guesstimates as everyone likes it a little different.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup sliced mushrooms
4 spring onions, sliced
1 tablespoon curry powder
1 teaspoon mango chutney
2 tablespoons mayonnaise

Steps:

  • Fry the mushrooms and onion in the olive oil and curry powder.
  • Stir in the mango chutney.
  • Allow to cool and mix with the mayo.
  • Use to fill sandwiches or jacket potatoes.

Nutrition Facts : Calories 84.9, Fat 5.5, SaturatedFat 0.8, Cholesterol 3.8, Sodium 112.7, Carbohydrate 8.7, Fiber 2.2, Sugar 2.3, Protein 2.2

EASY CORONATION CHICKEN



Easy coronation chicken image

Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast

Provided by joannasimpson

Categories     Side dish

Time 5m

Yield Serves 4-6

Number Of Ingredients 6

6 tbsp mayonnaise
2-3 tsp mild curry powder, to taste
½ tsp ground cinnamon
2 tbsp mango chutney
1-3 tbsp sultanas, or to taste
500g shredded cooked chicken

Steps:

  • Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
  • Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.

Nutrition Facts : Calories 463 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

CARAMELIZED MUSHROOMS



Caramelized Mushrooms image

The trick to caramelizing mushrooms is to cook them at a very high heat. These mix beautifully with caramelized onions but need to be cooked seperately.

Provided by ms.susan

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb raw mushrooms, sliced
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon brown sugar
2 tablespoons red wine vinegar
cracked black pepper

Steps:

  • 1. Heat butter and oil in a heavy stainless steel or cast iron pot or skillet.
  • 2. add mushrooms and stir every minute to allow mushrooms to brown and begin to caramelize. (Approx 3 to 4 mins).
  • 3. Sprinkle with brown sugar and stir. Continue to cook for approximately 4 minutes.
  • 4. When they are nice and brown add vinegar.
  • 5 Cook for another minute or two to allow the vinegar to evaporate.
  • 6. Season with cracked black pepper and ENJOY!

Nutrition Facts : Calories 150.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 15.3, Sodium 58.1, Carbohydrate 7.1, Fiber 1.1, Sugar 5.6, Protein 3.6

CORONATION



Coronation image

Yield Serves 1.

Number Of Ingredients 4

3/4 ounces dry vermouth
3/4 ounces Dubonnet
3/4 ounces gin
1/2 cup crushed ice

Steps:

  • Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

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