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Coronation Chicken

  • SERVINGS: 6
  • MAKE-AHEAD
  1. 1 tablespoon canola oil
  2. 1 medium onion, chopped
  3. 1 1/2 tablespoons curry powder
  4. 1/2 tablespoon tomato paste
  5. 1/2 cup red wine
  6. 1 bay leaf
  7. Pinch each of thyme and oregano
  8. 1 tablespoon fresh lemon juice
  9. 1/2 cup mayonnaise
  10. 1 tablespoon strained apricot jam
  11. 6 cups shredded cooked chicken
  12. 1/4 cup currants (optional)
  13. Salt and freshly ground pepper
  14. 2 tablespoons chopped fresh flat-leaf parsley
  1. Heat the oil in a medium nonreactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the curry powder and cook for 2 minutes. Stir in the tomato paste, then the wine, 1/2 cup of water and the bay leaf and bring to a boil. Add the thyme, oregano and 1/2 tablespoon of the lemon juice and cook until thickened and reduced by three-quarters, about 6 minutes. Strain the sauce into a large bowl, pressing hard on the solids; let cool.
  2. Add the mayonnaise, jam and remaining 1/2 tablespoon of lemon juice to the sauce. Fold in the chicken and currants and season with salt and pepper. Refrigerate until chilled for up to 1 day. Sprinkle with the parsley and serve.

Suggested Pairing

The sweet notes of apricot jam and currants point to a wine with some fruitiness and spice of its own. Best bet? A dry Alsace Gewürztraminer, such as Pierre Sparr Carte d'Or or Domaine Marcel Deiss Mittelwihr.

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