#COOKING WITH CLORIS--CHICKEN FOR A QUEEN WITH MYSTERY AUTHOR AND SHERLOCKIAN SCHOLAR LIESE SHERWOOD-FABRE

The author's Texas take on Coronation Chicken

In recent years, awarding-winning author Liese Sherwood-Fabre has turned to a childhood passion in the tales of Sherlock Holmes by penning her own version of his origin story. A recognized Sherlockian scholar, her essays on Sherlock and Victorian England are published across the globe and have appeared in the Baker Street Journal, the premiere publication of the Baker Street Irregulars. Learn more about Liese and her books at her website. 

Scone Palace

A Recipe Meant for a Queen

A few years ago, my sister, some friends, and I toured Scotland for a week. One site we visited was Scone Palace (pronounced “scoon” and not related to the breakfast pastry). The palace was where Scottish kings were crowned. The grounds include a small chapel and stone bench where the king sat to be crowned (there’s a whole story related to that stone which you can check out here, if interested).

The Stone of Destiny

There is also a coffee shop (where you can buy scones), and that is where I was introduced to coronation chicken. Another woman in our party got it, and after one taste, I fell in love with it!

Originally created for Queen Elizabeth II’s coronation banquet in 1953, Constance Spry and Rosemary Hume created a recipe of cold chicken with curry and dressing, most likely inspired by jubilee chicken prepared for George V’s silver jubilee in 1935. Theirs was more of a salad and lighter than what I had—which was more of a sandwich filling.

Here’s a recipe for the latter I have tweaked from one found on the Internet from Leslie Blythe’s blog (being from Texas, I prefer a spicy mix) and prepared for any number of gatherings—always to rave reviews.

Simply prepare the sauce, blend it with the salad ingredients, and enjoy alone on a bed of rice, greens, or in a sandwich. I often will shred or chop up any leftover chicken as the base—or you can poach or bake the breasts as needed.

Blend together for the sauce:

1/2 cup mayonnaise (I prefer salad dressing like Miracle Whip to add a bit of sweet)

1 tablespoon curry powder (I prefer Madras because its spicier)

2 tablespoons mango chutney (again, the spicier the better)

1 tablespoon vinegar (any variety)

1 tablespoon of lemon juice 

Salt and pepper to taste

Mix with:

3 cups of diced chicken

1/2 yellow onion, diced

1 stalk celery, diced

1/4 cup currants or raisins or chopped dried apricots

Garnish with:

Chopped cashews

Watercress

The Adventure of the Murdered Gypsy

The Early Case Files of Sherlock Holmes, Book 2

What’s a holiday without surprises? It’s Christmas 1867 at Underbyrne, the Holmes family estate. The house is filled with family, relatives, and three unexpected arrivals—all ready to celebrate the holidays. That is, until another uninvited guest appears: dead in the stables. Is someone in the household a murderer? Sherlock must discover the dead man's identity before another unwelcomed body materializes. 

Buy Links 

paperback 

ebook  (Just released with a special $2.49 price!)

#COOKING WITH CLORIS--APRICOT PISTACHIO CHICKEN SALAD

Apricot Pistachio Chicken Salad

Ingredients:

Cooked chicken, skinned and cubed

Dried apricots, cut into bite-sized pieces

Celery, diced

Shelled salted pistachio nuts

Mayonnaise

Sour cream

This is a recipe to make when you have some leftover chicken. You’ll notice there are no amounts listed in the ingredients for this recipe. That’s because you decide how much to use based on what you have on hand and your particular taste. Chicken is the main ingredient. After that, it’s all up to you. There’s no formula. Add as much or as little of the other ingredients as you like.

Combine the chicken, apricots, celery, and pistachios. Mix equal amounts of mayonnaise and sour cream. Fold into the chicken mixture.

Chill at least one hour before serving.

#COOKING WITH CLORIS--CHICKEN SALAD WITH APPLES AND CRANBERRIES

This chicken salad is great for either lunch or dinner on a hot day and perfect for using up leftover chicken.

Chicken Salad

Serves 4-6

Ingredients:

12 oz. cooked skinless chicken breasts

1 rib celery

1 Granny Smith apple

1/2 cup dried cranberries

1/2 cup chopped walnuts (optional)

3 T. mayonnaise

3 T. sour cream

1 T. mustard dill sauce

Dice chicken, celery, and apple and combine in bowl. Add cranberries and walnuts (if desired.)

Combine mayonnaise, sour cream, and mustard dill sauce. Fold into chicken mixture. Chill at least 1 hour before serving.

#COOKING WITH CLORIS--SKINNY CHICKEN SALAD

I once worked for a man who could devour a cup of mayonnaise in one sitting. He’d order a bowl of it with his lunch and dip potato chips in it. Oh the calories! Oh the cholesterol! Oh the clogged arteries! Most people love mayonnaise, but let’s face it, mayonnaise doesn’t love us back.

So what do you do to bind together all those summer salads we’re so fond of? Greek yogurt to the rescue! It works as a mayo substitute in pasta salad, tuna salad, seafood salad, potato salad, and chicken salad. Today I’m using it in chicken salad. Trust me, you won’t miss the mayo.

Note: The recipe calls for a rotisserie chicken, which can be purchased at any supermarket. However, you can also use pre-cooked chicken breasts, thighs, or tenders or leftover chicken you cooked yourself.

Skinny Chicken Salad

Ingredients:

1/2 cup sundried tomatoes

1 rotisserie chicken

5.3 oz. container plain Greek yogurt

1 nectarine

1 cucumber

1/2 teaspoon dried dill

1/4 cup sliced almonds

Cut sundried tomatoes into small pieces and place in bowl of water to dehydrate.

Remove skin and bones from chicken. Dice chicken into bite-size pieces. Add yogurt and mix until chicken is evenly coated.

Dice nectarine and cucumber. Add to chicken. Mix in dried dill and almonds.

Refrigerate for at least an hour before serving.

#COOKING WITH CLORIS--KITCHEN SINK CHICKEN SALAD

Kitchen Sink Chicken Salad

The other day I was busy working and lost all track of time. Suddenly, it was dinnertime, and I hadn’t prepared anything. Worse yet, I hadn’t been to the supermarket in days, and both the fridge and pantry were nearly barren.

I looked around at what I had:

~ a leftover chicken breast and drumstick

~ one small zucchini

~ half a dozen cherry tomatoes

~ half a dozen dried apricots

~ one apple

~ half a cup of chopped walnuts

I chopped everything up and mixed in a little mayo and a splash of champagne vinaigrette salad dressing, served with some crackers and voila! A delicious summer dinner for two!

Moral of the story: Make the most of what you’ve got. You may very well surprise both yourself and your taste buds.

COOKING WITH CLORIS--CHICKEN APRICOT SALAD

Chicken Apricot Salad

Serves 2-4, depending on accompaniments

Ingredients:

1/2 rotisserie chicken

1 small zucchini

5 grape tomatoes or 1/2 small tomato

10 dried apricots

1/4 cup chopped walnuts

2 tablespoons reduced fat mayonnaise

1 teaspoon honey Dijon mustard

Skin and debone chicken. Cut chicken meat into small pieces. Chop vegetables into small pieces. Cut apricots into small pieces.

Mix together, chicken, vegetables, apricots, and walnuts.

Combine mayonnaise and mustard. Fold into other ingredients.

Cover and chill for at least an hour before serving.

COOKING WITH CLORIS -- FRENCH FINGERLING POTATO CHICKEN SALAD

Fingerling potatoes are so cute! Cloris cooked some up in a potato chicken salad that works for lunch or dinner. P.S.: You don’t peel the potatoes, another added bonus for busy working moms. -- AP

FRENCH FINGERLING POTATO CHICKEN SALAD

Serves 4

Ingredients:

2-1/2 pounds fingerling or small new potatoes, halved
salt
4 chicken breasts, cooked and chopped into bite-sized pieces
1 cup fresh chopped broccoli

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons red wine vinegar
2 tablespoons dried, minced onion

3 tablespoons chopped fresh parsley


Note: If fingerlings are large, quarter them. Place potatoes in a large pot; cover with cold water and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 10-12 minutes. Run under cold water to cool slightly, then drain.

Place potatoes in a large bowl. Add chicken and broccoli.

Whisk together oil, mustard, vinegar, onions, and parsley. Pour over potatoes, chicken, and broccoli. Toss to combine. Chill or serve at room temperature.

This was totally yummy! I served it over a bed of baby spinach for a bit of added nutrients. So who’s going to give it a try? Post a comment to be entered in the drawing for a book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS - CHICKEN, SPINACH, AND POTATO SALAD

Cloris has a recipe today that features some of those chicken breasts you poached and froze a few weeks ago. -- AP

CHICKEN, SPINACH, AND POTATO SALAD
serves 4

Ingredients:
2 lbs. red bliss potatoes sliced into 3/4” pieces
2-1/2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon paprika
1/2 low fat mayonnaise
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon water
1 minced garlic clove
2 tablespoons dried minced onion
6 cups fresh baby spinach
2 cups cooked, cubed chicken breast
1/2 cup shredded Parmesan cheese

In a large bowl toss potatoes with olive oil, minced onion, garlic, salt, and paprika. Spread onto baking sheet and roast in 450 degree oven for 20 minutes. Turn potatoes over. Roast 20 minutes more. Allow to cool.

Whisk mayonnaise, lemon zest, lemon juice, and water until blended. Add potatoes, chicken, spinach, and Parmesan cheese. Toss to coat.

This sounds delicious, doesn’t it? -- AP