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Coronation Chicken Salad

Created by dienia b on July 5, 2015

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.