Coronation chicken, also called poulet reine Elizabeth, is an English dish of boneless chicken seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger, and peppercorns, combined with cream or mayonnaise and dried apricots, with cinnamon sometimes added in modern versions. Served cold, it is typically eaten as a salad with rice, peas, and pimentos, or used as a sandwich filling. It was created by Constance Spry, with chef Rosemary Hume, for the coronation of Queen Elizabeth II in 1953.
Facts
Partially Attested
Origin RegionInferred from Constance Spry being described as an English food writer; the dish is elsewhere classified as an English dish. Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Period, From (Year) FAQs
Was coronation chicken inspired by an earlier jubilee chicken?
It is sometimes said so, but without evidence.
It is sometimes said that coronation chicken was inspired by a jubilee chicken, a dish supposedly prepared for the silver jubilee of George V in 1935 that mixed chicken with mayonnaise and curry. This is said without evidence, so the claim is not established.
Connections
In Cuisine
Source Coronation chicken - Wikipedia
Uses Ingredient
Source Coronation chicken - Wikipedia
Source Coronation chicken - Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Coronation chicken - Wikipedia
Lead paragraph, sentence naming Spry, Hume and the 1953 coronation
It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.
Lead paragraph, sentence naming Spry, Hume and the 1953 coronation, cited again as the closing year of a point-in-time origin
It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.
Lead paragraph, sentence describing Constance Spry's nationality
It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.
Introduction
Coronation chicken or Poulet Reine Elizabeth is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).
- Uses Ingredient: Cream, Infobox main_ingredient field: Chicken, herbs and spices, cream or mayonnaise-based sauce
- Uses Ingredient: Mayonnaise, Infobox main_ingredient field: Chicken, herbs and spices, cream or mayonnaise-based sauce
In Cuisine: British Cuisine, lead paragraph
Coronation chicken or Poulet Reine Elizabeth is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots (or sultanas).
View the SourceWikidata: Coronation Chicken
Wikidata Q531184, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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