RECIPE
Coronation Chicken Brioche By Adam Smith Adam Smith is executive chef at Michelin-starred, Restaurant Coworth Park in Ascot. Named as the Roux Scholar in 2012 and awarded Craft Guild of Chefs Restaurant Chef of the Year in 2015, he joined Coworth Park as executive chef in 2016, overseeing all its culinary outlets, and in 2021 was awarded the Michelin-star for Restaurant Coworth Park for a fourth consecutive year.
Coronation chicken was created in 1952, when renowned florist Constance Spry and cordon bleu chef Rosemary Hume catered for a banquet to celebrate the coronation of Queen Elizabeth II. Nearly 50 years later, we’ve recreated this popular dish in celebration of The Queen’s Platinum Jubilee. Perfectly seasoned coronation chicken meets light and soft brioche - this recipe would work excellently as a light lunch and is very easy to prepare at home.
INGREDIENTS Serves Six People CHICKEN 1 Whole Slow Grown Free Range Chicken 1tsp Mild Curry Powder 1tsp Garlic Powder 2tsp Cooking Salt 1 Head Garlic 2 Sprigs Rosemary 50ml Rapeseed Oil CORONATION DRESSING 75g Shallot Brunoise 25g Ginger Finely Grated 25g Garlic Finely Grated 1tsp Turmeric 1tsp Curry Powder ½tsp Ground Cumin ½tsp Crushed Coriander Seeds
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5g Sea Salt 100ml Rapeseed Oil 100ml Coconut Cream 300ml Mayonnaise ½ Bunch Chopped Coriander Zest and Juice of 1 Lime
GARNISH 6 Brioche Rolls Baby Gem Lettuce Leaves Golden Raisins (soaked in warm water for 24hr) Red Chilli Cut into Fine Strips Fennel Sprigs Baby Basil Leaves Baby Coriander The Crispy Chicken Skin
