One of the popular dishes at the Roediger House is chicken with coronation sauce, and it gets made with some frequency because it is simple to make, simple to serve, and simple to eat...but also simply delicious. With another packed day of to-do list items this past Friday and a late start on supper prep, it's the meal that made sense to me that night.
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155.
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