Coronation Chicken
Coronation chicken was invented by Constance Spry and served at the Queen's Coronation lunch in June 1953.  Fifty years later, an updated chicken salad was developed for the queen's Jubilee -- Jubilee Chicken.

4 1/2 to 5 lbs bone-in chicken breast
1 lemon, cut into halves
2 onions
1 carrot, quartered
1 onion, quartered
large bouquet garni (1 bay leaf , 3 sprigs thyme, 4 large sprigs parsley including stalks, 4-inch piece celery stalked with leaves, two 4-inch pieces leek.)
1/2 teaspoon course crack pepper
salt and ground

Sauce
1/2 oz butter
1 small onion, chopped
1 tbsp curry paste
1 tbsp tomato puree
1 Bay leaf
1/2 cup red wine
juice of 1/2 lemon, or more to taste
2 tbsp apricot jam
2 sprigs of watercress
1 1/4 cups mayonnaise
1/2 cup whipping cream, whipped
salt and ground pepper to taste

Place chicken and lemon halves in to a saucepan. Add the vegetables, bouquet garni, salt and pepper.  Add enough water to cover two-thirds of the chicken, bring to a boil, then cover and cook gently for 1 1/2 hours, or until the juices run clear.

Transfer to a large bowl, pour the cooking liquid over it and let it cool.  Skin and bone the chicken, then chop the flesh.

Sauce
Cook the onion in the butter until soft.  Add the curry paste, tomato paste, wine, bay leaf and lemon juice, then cook for 10 minutes.  Add the apricot jam; sieve and cool.

Beat the sauce into the mayonnaise.  Fold in the cream; add seasoning, then stir in the chicken and garnish with watercress.

Variations: addition of raisins, celery, etc., are a nice touch.