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Thank you to Wondrium for sponsoring today’s video! Signup for your FREE trial to Wondrium here: Order the TASTING HISTORY COOKBOOK: Support the Channel with Patreon ► Merch ► Instagram ► Twitter ► Tiktok ► TastingHistory Reddit ► Discord ► Amazon Wish List ► Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 INGREDIENTS For the Chicken: 4 large chicken breasts, or really any other parts that you’d like to use. 6 cups (1 ½ L) Water and 2 cups (475ml) white wine mixed in a pot. A chopped carrot A bouquet garni - That is a little bundle of different herbs tied together. What the herbs are are really up to you, she’s not specific, but some traditional herbs are parsley, rosemary, thyme, sage or really any other savory herbs. I would stay away from mint, because it does tend to overwhelm. 2 tablespoons Salt 3-4 peppercorns For the Sauce: 1 Tablespoons Oil 1/2 Cup (50g) Chopped Onion 2 heaping teaspoons curry powder 1 large teaspoon tomato puree 1/2 cup (120 ml) Red Wine 6 Tablespoons (90ml) water A bay leaf 1/2 teaspoon salt 1 teaspoon brown sugar 1/2 teaspoon pepper 2 slices lemon a squeeze of lemon juice 1/2 tablespoon or more of apricot puree 1 3/4 cup (450 g) Mayonnaise 3 Tablespoons lightly whipped cream LINKS TO SOURCES** The Constance Spry Cookery Book: **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Coronation Chicken Salad: James F. Carter, CC BY-SA 2.5 , via Wikimedia Commons Coronation Chicken with Rice: cyclonebill, CC BY-SA 2.0 , via Wikimedia Commons Baguette display - Earl Canteen- By Alpha via Flickr, CC BY-NC-SA 2.0 #tastinghistory #coronation
