CELEBRATION CHICKEN II
A simple but tasty chicken dinner. Not sure where the recipe came from originally but my mom has made it for years. Terrific over white or brown rice. You may want to double up on the sweet sauce.
Provided by Beth E
Categories Whole Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- put chicken pieces in roaster.
- mix sauce and pour over chicken,
- seal with foil and bake 350 degrees for 1 hour.
Nutrition Facts : Calories 829.4, Fat 53.5, SaturatedFat 15.2, Cholesterol 244.3, Sodium 1284, Carbohydrate 26.3, Fiber 0.7, Sugar 21.8, Protein 58.4
CORONATION CHICKEN
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
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.
CELEBRATION CHICKEN
Make and share this Celebration Chicken recipe from Food.com.
Provided by Judikins
Categories Chicken Breast
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In 9x13" oblong pyrex baking dish mix rice and soups together.
- (Do not add any water or milk.) When thoroughly mixed, even out in pan and place chicken on top.
- Bake covered at 275 degrees F.
- for 3 hours.
- Remove the cover the last 1/2 hour for browning.
Nutrition Facts : Calories 568.2, Fat 12.1, SaturatedFat 2.9, Cholesterol 74.5, Sodium 1730, Carbohydrate 74.3, Fiber 1.9, Sugar 3.6, Protein 38.2
CURRY CHICKEN CELEBRATION
This is made with canned apricots. Don't let that scare you away. It is delicious! My DH (who hates fruit in main dishes) likes this dish. Oh well! I've never added the dried, chopped apricots and it tastes just fine.
Provided by WI Cheesehead
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gently poach the chicken in a covered heavy bottomed pan in the liquid for about 10 minutes. Remove and let rest.
- Add the onions and oil to the pan and increase the heat to medium. The pan will sizzle as the liquid reduces and the onions saute. (This may take awhile.) Stir in the curry powder and drained, canned apricots. It will form a thick paste.
- Cool a little and then use a blender to puree the apricots with the mayo and sour cream to yield a creamy, vibrant yellow sauce.
- Slice the reserved chicken and add to the sauce (in a serving bowl), then finish by adding chopped dried apricots.
Nutrition Facts : Calories 417.4, Fat 21.4, SaturatedFat 4.8, Cholesterol 89, Sodium 487.6, Carbohydrate 27.1, Fiber 2.5, Sugar 19.8, Protein 29.5
CELEBRATION CHICKEN
Make and share this Celebration Chicken recipe from Food.com.
Provided by rusted_essence
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- place chicken in sprayed crock pot
- sprinkle each breast with seasoning.
- place a slice of cheese on each.
- combine soup and sour cream in a saucepan and heat through enough to be well blended
- spoon over chicken.
- sprinkle stuffing mix on top
- drizzle melted butter evenly over stuffing.
- cover and cook on low for 5-6 hours (i found five hours to long in my crock pot so i would try four.).
Nutrition Facts : Calories 702.4, Fat 42.4, SaturatedFat 24.2, Cholesterol 169.9, Sodium 1719.7, Carbohydrate 39.7, Fiber 1.5, Sugar 5.3, Protein 40.3
CELEBRATION CHICKEN RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 5
Steps:
- Arrange chicken on a cookie sheet. Combine ketchup, brown sugar, water and onion soup mix together and pour over chicken. Cover with foil and seal edges. Bake at 375° for 50 minutes.
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
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