Tasting History with Max Miller
Published 25 Apr 2023
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22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364INGREDIENTS
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 peppercornsFor 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 creamLINKS TO SOURCES**
The Constance Spry Cookery Book: https://amzn.to/3ULjtFM**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 https://creativecommons.org/licenses/…, via Wikimedia Commons
Coronation Chicken with Rice: cyclonebill, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Baguette display – Earl Canteen- By Alpha via Flickr, CC BY-NC-SA 2.0#tastinghistory #coronation
