When dinnertime rolled around on the final Monday evening of August, I'd left myself only about an hour to pull it together but that helped me to tighten up the decision-making. Since it's been about five months since the house favorite of chicken with coronation sauce was made, that helped me fall into action with purpose and determination. Served over fresh-steamed rice, and still too large a portion, it was so good yet again.
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155. Recipe is a variation on "Coronation Chicken," created by Constance Spry and Rosemary Hume for the 1953 Coronation of Queen Elizabeth II.
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