Chicken à la Royale

Ingredients

• 1.2 whole chickens, large; for poaching
• 2.500 ml white wine, for poaching liquid
• 3.500 ml chicken stock, for poaching liquid
• 4.2 bay leaves, for poaching
• 5.parsley, a sprig; for poaching
• 6.2 celery, sliced; for poaching
• 7.2 onions, sliced; for poaching
• 8.black peppercorns, for poaching
• 9.salt, for poaching
• 10.15 ml cooking oil, for sauce
• 11.1 onion, finely chopped; for sauce
• 12.10 ml medium curry powder, for sauce
• 13.10 ml hot curry powder, for sauce
• 14.250 ml chicken stock, for sauce
• 15.10 ml tomato paste, for sauce
• 16.30 ml lemon juice, for sauce
• 17.45 ml smooth apricot jam, for sauce
• 18.500 ml mayonnaise, for sauce
• 19.125 ml cream or Orlywhip, lightly whisked; optional; for sauce

Method

1. 1.Poach chickens until tender in covered casserole half filled with the chicken stock mixed with the wine and all other poaching ingredients. Drain chickens, skin and remove flesh from bones when cool. Dice into large bite-size pieces.
2. 2.FOR THE SAUCE: Sauté onions in oil until glossy, 5–10 minutes. Add the curry powders and stir well. Cook for a minute or two to bring out the flavour.
3. 3.Stir in the stock, tomato paste, lemon juice and jam. Stir constantly until boiling and then simmer uncovered for about 20 minutes. Cool.
4. 4.Fold in the mayonnaise and cream just before you are ready to serve.
5. 5.Coat chicken with sauce. Add salted cashew nuts, diced red pepper and blanched snow peas if desired.
6. 6.Put chicken salad onto a pretty platter. Garnish with fresh apricots (tinned if out of season) and large sprigs of parsley.
7. 7.Serve at room temperature for fullest flavour.

Notes

• Orlywhip is a South African non-dairy whipping cream substitute; substitute with whipping cream.
• The green garnish against the apricot colour looks stunning.
• A simplified version by Anita is also in this collection: see anitas-simplified-chicken-a-la-royale.