Best Mary Cadogans Jubilee Chicken Recipes

CHICKEN JUBILEE

Chicken Jubilee image

Chicken breasts lightly broiled, then baked with a cherry juice/brown sugar sauce, brandy and cherries.

Provided by PEG MISTARZ

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

8 skinless, boneless chicken breast halves
¼ cup melted butter
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
½ cup brown sugar
1 (12 fluid ounce) can or bottle chile sauce
½ cup water
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
½ cup raisins
salt and pepper to taste
1 cup brandy

Steps:

Preheat oven to Broil.
Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
Preheat oven to 325 degrees F (165 degrees C).
Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 32.7 g, Cholesterol 149.7 mg, Fat 11.5 g, Fiber 1.3 g, Protein 51.2 g, SaturatedFat 5.3 g, Sodium 185.8 mg, Sugar 21.5 g

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)

The Queen's Golden Jubilee Chicken (Official Recipe) image

In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.

Provided by D. Todd Miller

Categories Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

18 ounces chicken breast fillets (approximate)
salt
fresh ground black pepper
freshly grated nutmeg
2 tablespoons olive oil
1 bunch flat leaf parsley
1 lime, quartered
half lime, juiced and zest grated
1 in piece fresh gingerroot, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tablespoons olive oil
3 fluid ounces creme fraiche
6 tablespoons mayonnaise
half lime, juice and zest grated
2 in piece fresh gingerroot

Steps:

Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8