Coronation Chicken Salad

Step 1: Heat oven to 350 degrees.

Step 2: Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet.

Step 3: Bake until skin is golden and meat is cooked through, about 45 minutes.

Step 4: Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.

Step 5: Meanwhile,melt the butter in a large saucepan over medium heat.

Step 6: Add the onion and sauté until translucent, 5 to 7 minutes.

Step 7: Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer.

Step 8: Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes.

Step 9: Season to taste with salt and pepper;

Step 10: Remove and discard bay leaf.

Step 11: Transfer sauce to a large bowl and let cool to room temperature,

Step 12: Then add the mayonnaise and stir to combine.

Step 13: Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper.

Step 14: For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread.

Step 15: Add lettuce and tomato

Step 16: Cut off crusts if making finger sandwiches for tea.