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The Hirshon Coronation Chicken Sandwich

The Hirshon Coronation Chicken


  • Total Time: 0 hours

Ingredients

Units Scale
  • 10 whole black peppercorns
  • 2 ribs celery, roughly chopped
  • 2 yellow onions (1 roughly chopped, 1 finely chopped)
  • 4 lb bone in, skin on chicken breasts
  • 2 chicken drumsticks, cut into pieces
  • 1 (3″) piece ginger, peeled (2″ thinly sliced, 1″ finely chopped)
  • 1 leek, roughly chopped
  • 1 head garlic, halved crosswise, plus 2 cloves, finely chopped
  • 1 star anise
  • 1/2 lemon, thinly sliced
  • 1/2 orange, thinly sliced
  • Kosher salt, to taste
  • 3 tbsp. unsalted butter
  • 1 tbsp. curry powder
  • 1/4 cup flour
  • 1/4 cup heavy cream
  • 2 tbsp. currants
  • 4 cloves black garlic, minced finely
  • 2 tbsp. finely chopped dried apricots
  • 1 1/4 cups mayonnaise
  • 1/2 cup Greek-style yogurt
  • 1/4 cup mango chutney
  • 1/8 cup freshly grated horseradish
  • 1 tbsp. fresh lime juice
  • Freshly ground black pepper, to taste
  • 1/2 cup slivered toasted almonds
  • Dill fronds
  • Thinly sliced fresh white or brown bread
  • Mixed greens

Instructions

  1. Put chicken pieces in pot of water, covered by water to 1″ above the meat – boil hard and remove scum.
  2. Add peppercorns, celery, roughly chopped onion, thinly sliced ginger, leek, halved garlic head, star anise, lemon, orange, and salt.
  3. Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour. Remove saucepan from heat and let cool.
  4. Remove chicken from pan and set aside. Pour stock through a fine strainer into a 4-qt. saucepan, and bring to a boil over high heat; cook until reduced to 1 cup, about 1 ½ hours. Let cool.
  5. Meanwhile, remove meat from chicken breasts and tear into thick strips, discarding skin and bones; refrigerate. Discard drumstick pieces or snack as you see fit.
  6. To make the sauce, heat butter in a 2-qt. saucepan over medium heat. Add finely chopped onion, ginger, and garlic and cook, stirring, until soft, 3–5 minutes.
  7. Add curry powder, cook for 2 minutes, and stir in flour. Cook, stirring, for about 1 minute. Add reduced stock and bring to a boil; cook, stirring constantly, until thick, 1–2 minutes.
  8. Remove from heat and stir in cream. Pour sauce through a fine strainer into a large bowl and discard solids. Stir currants, minced black garlic and apricots into sauce, and let cool.
  9. Add mayonnaise, yogurt, horseradish, chutney, and lemon juice to cooled sauce, season with salt and pepper, and whisk to combine. Add chicken to cooled sauce, and toss to combine; refrigerate. Add almonds just before serving and garnish with dill fronds.
  10. If making a sandwich, cut the crusts off bread, add a thin layer of mixed greens, add chicken on top, finish with a top piece of bread and cut into pieces.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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