Lizzie Baking Bird shares her recipe for a Coronation Chicken Tart that came about after she appeared on the Steve Harris Breakfast Show at Radio Solent.
Lizzie made the ‘official’ Coronation Tart for the show, but when asked if she thought it would be remembered years later, had to admit probably not, as “broad beans aren’t in season yet and the pastry was made with lard”. Lizzie jokingly suggested making her own version – a coronation chicken tart (and so it was born) and the challenge was on!
The chicken is cooked in a curry style sauce and placed, along with apricots, in a tart case with savoury custard.
Lizzie made the pastry for this recipe she but says “really do buy some if you are short on time – no one will know”! She also buys onions chopped and frozen.
Ingredients
320g short crust pastry
2 tbsp olive oil
1 onion, diced
1 bay leaf
1 tbsp curry powder (medium)
75 ml red wine
1 tbsp tomato puree
60g dried apricots, chopped
450g chicken thighs, boned and cut into strips
2 generous tbsp mayonnaise
150g sour cream
150g double cream
2 eggs
Salt & pepper
Tarragon to garnish
Method
Add olive oil to a saucepan over a low heat with the onion and bay leaf and simmer for a couple of minutes.
Tip in curry powder, pour in wine and tomato puree with approx. 50ml water.
Simmer for around 5 – 10 minutes.
Strain the sauce at this stage although you can leave the onion in but DO remove the bay leaf.
Put the sauce with the chicken back in the pan with the lid on and simmer for 20 – 25 minutes. Leave to cool.
Line a greased tart tin (20 cm) with the pastry and place in the fridge for 20 minutes.
Prick the base of the pastry with a fork and line the tray with parchment and baking beans. In the oven for 20 minutes. Remove parchment and contents and pop back in the oven for 5 minutes.
Turn oven down to 180C/ gas mark 4
Beat the mayonnaise, sour cream and cream with 2 eggs and season with salt and pepper.
Sprinkle the apricots to the tart case, layer on the chicken and two or three tablespoons of sauce and pour over the savoury custard.
Use the tarragon as a garnish on top (this is a nod to THE coronation tart).
Cook for around 35- 45 minutes. The quiche is ready when its slightly puffed with a little wobble.
When checking that the filling is cooked the custard will be set.
Cool and keep in the fridge. Serve with salad and crusty bread.
If you’re celebrating the Coronation, this will be a cracking addition to your street party!
Enjoy.
God Save the King!
For more Lizzie Baking Bird recipes or to find out where you can buy her tasty bakes visit her website.
