Tom Parker Bowles has unveiled the story behind one of Queen Elizabeth II’s most iconic dishes: the Coronation Chicken sandwich, also known as Poulet Reine Elizabeth. Served at her 1953 Coronation lunch, this dish has undergone many changes over the decades, but Tom insists the original recipe—created by Constance Spry and Rosemary Hume—remains a timeless classic.
In his book Cooking & The Crown, Tom critiques the many “vile” variations that have transformed the recipe over the years, with added almonds, sultanas, and excessive turmeric turning it into a “banana-hued, sickly-sweet aberration.” Yet the original preparation was elegant and perfectly balanced.
The exact inspiration behind Coronation Chicken is somewhat elusive. Some suggest it may have been influenced by Jubilee Chicken served to King George V in 1935, which combined chicken, mayonnaise, and curry powder. However, there is little concrete evidence to confirm this link.
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The 1953 Coronation took place in a Britain still emerging from 14 years of wartime rationing. At a time when chicken was a rare luxury, this dish represented a sumptuous treat for the occasion.
For those keen to try their hand at this piece of royal history, Tom offers a clear and straightforward recipe in his book. While cooking and shredding the chicken is straightforward, mastering the sauce is where the skill lies. The authentic filling blends chicken, mayonnaise, curry powder, tomato paste, red wine, bay leaves, lemon juice, and seasonings to create a rich and flavorful mixture. The traditional serving method involves spreading the filling on brown bread, with the crusts removed and the sandwiches cut into “three fat fingers” for that quintessential royal touch.
Beyond Coronation Chicken, Cooking & The Crown features more than 100 recipes tracing the culinary history of British monarchs, from Queen Victoria through to King Charles III. While some dishes are elaborately regal, many are accessible enough for home cooking, including simpler favorites like Pommes Elizabeth and Pudding au Pain et aux Cerises.
For recipe enthusiasts and royal food lovers alike, this book offers an authentic taste of British royal cuisine through the ages.