PEACHY CORONATION CHICKEN CROSTINI
Bite-sized canapés, ideal for a wedding or celebration
Provided by Good Food team
Categories Canapes
Time 34m
Number Of Ingredients 6
Steps:
- Mix together the mayonnaise and curry powder. Tear the chicken into thin strips with your fingers and cut up the peaches - you can do this up to 2 days before. Keep in the fridge until needed. To serve, spoon some of the mayonnaise mixture over the crostini, lay chicken pieces on top and finish with a couple of peach slices.
- For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
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.
OPEN-FACE CHICKEN CROSTINI
Enjoy these tasty chicken crostinis - a flavorful lunch or brunch that can be made ready in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
- Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.
Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 33 g, TransFat 1/2 g
CORONATION CHICKEN
This is a favorite in the UK for buffet and picnic. Once you try it, it will become a firm favorite for the summer.
Provided by Trudy Hobbs
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.
- Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.
- Pour in enough water to cover the chicken and bring to the boil.
- Cover and simmer for 1 to 1 1/2 hours or until cooked.
- Leave to cool in the liquid for about 30 minutes.
- Drain the chicken then strip away and discard the skin.
- Slice all the meat from the carcass, cut into bite sized pieces and set aside.
- Heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.
- Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.
- Press the mixture through a sieve (metal is best) and leave to cool.
- Mix together the mayonnaise, apricot chutney and the cooled curry mixture.
- Whip the cream until it just forms soft peaks.
- Fold into the mixture together with the chicken pieces.
- Mix well and season to taste.
- Arrange the salad leaves on a serving plate and spoon the chicken mixture.
Nutrition Facts : Calories 494.6, Fat 37.4, SaturatedFat 12.4, Cholesterol 134.1, Sodium 171.6, Carbohydrate 8.3, Fiber 1.2, Sugar 2.3, Protein 27.6
PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
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