Sept. 09--Queen for a day. How many women (and, yes, more than a few men; you know I've got the wave down) have dreamed of that over the years? Now imagine being queen for 23,226 days -- and counting.
Elizabeth II knows that reality firsthand. She became Britain's longest-reigning monarch Sept. 9, exceeding the record of 63 years and seven months set in 1901 by her great-great grandmother, Queen Victoria.
You'd think Her Maj would be up for a party, but the 89-year-old has been treating the day pretty much as business-as-usual. That doesn't mean, however, that we on this side of the pond can't throw a little impromptu celebration. Pour some London dry gin, or break out the ice and cucumber spears for a Pimm's cup. Pass out paper crowns. Then serve up a dish that has strong royal ties.
Coronation chicken was invented by Constance Spry, a society florist and author, and chef Rosemary Hume for the official lunch following the queen's crowning in 1953. (Elizabeth ascended to the throne in 1952 upon the death of her father, King George VI.) The dish became hugely popular worldwide with its then-exotic use of curry paste.
Although coronation chicken became an instant classic, the dish has undergone various tweaks over the decades. This recipe was published by the Chicago Tribune in 2012 when the queen marked the 60th anniversary of her reign. The recipe, found on a retro recipes website, was adapted from "The Constance Spry Cookery Book" of 1956.
Coronation chicken
Prep: 2 hours
Cook: 1 hour
Makes: 8 servings
1 chicken (5 pounds), poached
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon each: curry paste, tomato paste
1/2 cup red wine
1 bay leaf
Juice from 1/2 lemon
4 canned apricot halves
1 1/4 cups mayonnaise
1/2 cup whipping cream
1/4 teaspoon salt
Freshly ground pepper
Watercress
1. Remove the skin from the chicken. Cut meat into small pieces. Broil until golden brown. Allow to cool.
2. Heat oil over medium heat in a saucepan. Add onion; cook until soft and translucent, about 3 minutes. Add curry and tomato pastes, wine, bay leaf and lemon juice. Lower the heat; simmer uncovered until reduced, about 10 minutes. Strain; let sauce cool.
3. Puree apricots through a sieve or with a blender. Place in a bowl; mix in mayonnaise. Add cooled sauce; mix well. Whip cream to stiff peaks; fold into the mixture. Season with salt and pepper to taste. Add more lemon juice if needed.
4. Fold in the broiled chicken pieces, coating them well with the mixture. Garnish with watercress
