Best 5 Chicken Jubilee Recipes

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Indulge in the tantalizing world of flavors with our exploration of the classic dish, Chicken Jubilee. This culinary journey will take you on a voyage of taste, introducing you to the rich history, exquisite variations, and foolproof techniques for creating a showstopping Chicken Jubilee that will delight your palate and transport you to a realm of culinary ecstasy. Whether you're a seasoned cook or just starting your culinary adventure, we'll guide you through the art of creating this timeless dish, ensuring a memorable dining experience.

Here are our top 5 tried and tested recipes!

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)



The Queen's Golden Jubilee Chicken (Official Recipe) image

In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

18 ounces chicken breast fillets (approximate)
salt
fresh ground black pepper
freshly grated nutmeg
2 tablespoons olive oil
1 bunch flat leaf parsley
1 lime, quartered
half lime, juiced and zest grated
1 in piece fresh gingerroot, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tablespoons olive oil
3 fluid ounces creme fraiche
6 tablespoons mayonnaise
half lime, juice and zest grated
2 in piece fresh gingerroot

Steps:

  • Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
  • To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
  • Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
  • Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
  • Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8

CHICKEN JUBILEE



Chicken Jubilee image

Chicken breasts lightly broiled, then baked with a cherry juice/brown sugar sauce, brandy and cherries.

Provided by PEG MISTARZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

8 skinless, boneless chicken breast halves
¼ cup melted butter
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
½ cup brown sugar
1 (12 fluid ounce) can or bottle chile sauce
½ cup water
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
½ cup raisins
salt and pepper to taste
1 cup brandy

Steps:

  • Preheat oven to Broil.
  • Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
  • Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
  • Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 32.7 g, Cholesterol 149.7 mg, Fat 11.5 g, Fiber 1.3 g, Protein 51.2 g, SaturatedFat 5.3 g, Sodium 185.8 mg, Sugar 21.5 g

CROCK POT CHICKEN AND CHERRIES JUBILEE



Crock Pot Chicken and Cherries Jubilee image

A great dish for special occasions thats so easy to prepare and tastes great! I found the original recipe on the net and adjusted it to my Aunt's recipe. This one's a keeper!

Provided by Diana Adcock

Categories     Chicken Breast

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 10

2 fryer chickens, cut up or 3 lbs of bone in chicken breasts
4 tablespoons butter
salt and pepper
1 (16 ounce) can pitted bing cherries
1 cup Heinz Chili Sauce
2 teaspoons chicken bouillon, base mix
1/4 cup pale dry sherry
2 tablespoons cornstarch
2 tablespoons water
4 tablespoons brandy

Steps:

  • Wash and pat dry chicken.
  • In a large skillet melt butter and brown chicken.
  • Lightly salt and pepper chicken and place in the crock-pot.
  • Pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
  • Stir to loosen bits and pour over chicken.
  • Cover crock-pot and cook on low for 7-8 hours.
  • Remove chicken from crock-pot, cover and keep warm.
  • Pour juice from crock-pot into a large saucepan.
  • Skim off fat and discard.
  • Add the Sherry and remaining juice.
  • Heat over medium high heat until a gentle boil is reached.
  • Boil for 5 minutes stirring often.
  • Stir together the cornstarch and water.
  • Whisk into the cherry juice mixture until thickened.
  • Add the cherries and heat through.
  • Pour the warmed brandy over the cherry sauce and ignite.
  • Pour over chicken and serve.

CHICKEN JUBILEE



CHICKEN JUBILEE image

Categories     Chicken     Bake

Yield 8 people

Number Of Ingredients 11

8 chicken breasts
2 tsp salt
1/2 C melted butter
1/4 tsp pepper/lemon pepper
1/4 C juice from cherries
1/2 C raisins
1/2 C br sugar
1 12 oz bottle chili sauce
1 Tb worcestershire sauce
2 16 oz cans PITTED bing cherries
1/2 C sherry or red wine

Steps:

  • Place in shallow pan,skin side up. Season - dribble with butter; broil til brown (briefly). Combine ingred except for wine & cherries. Pour over chicken, cover, bake onehour at 325. During last 1/2 hr, add cherries and wine. If freezing, bake 1/2 hour at 325; add cherries and freeze. Defrost, add wine and bake another half hour.

CHICKEN JUBILEE



Chicken Jubilee image

I made this a very long time ago, and remember everyone really liked it! If you make this, please becareful when you prepare to flambe'. It is really neat when you have company and look like a real chef performing!! Practice ladies and gents...practice.....:) You could also serve a flambe dessert after. Well....you have...

Provided by Susan Cutler

Categories     Chicken

Time 40m

Number Of Ingredients 13

6 small chicken breasts, boned and skinned
1 can(s) pineapple slices, 20 ounce
2 Tbsp butter or margarine
1 c finely chopped, cooked ham
2 Tbsp chopped onion
1/4 tsp chopped ginger
1/4 c medium crushed saltines
1/4 c butter or margarine
3/4 c chicken broth
2 Tbsp vinegar
1 Tbsp cornstarch
1 can(s) (8 3/4 oz) pitted dark sweet cherries, drained
1/4 c brandy (cognac)

Steps:

  • 1. Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly to make cutlets about 1/4 inch thick. Drain pineapple slices, reserving 1/2 cup syrup. Dice 4 pineapple slices and cook in 2 tablespoons butter with ham and onion. Add ginger and crushed saltines to the mixture; mix well.
  • 2. Divide stuffing evenly among chicken breasts. Tuck in sides of each and roll up as for jelly roll. Skewer or tie. In skillet, brown chicken slowly in 1/4 cup butter. Add chicken broth, vinegar, and 1/2 teaspoon salt. Cover and cook 20 minutes. Mix cornstarch with reserved 1/2 cup pineapple syrup. Stir into sauce in skillet. Cook, uncovered. till chicken is tender, about 15 minutes. Remove to serving dish.
  • 3. Brown remaining pineapple slices lightly in small amount of butter. Add fruits to chicken. Pour sauce into heatproof dish. Heat brandy; pour over sauce. Ignite at table. Spoon flaming sauce over chicken.
  • 4. Makes 6 servings.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and cooking tools ready. This will help you stay organized and avoid scrambling around while you're cooking.
  • Choose the right pan: A heavy-bottomed pan is best for cooking chicken jubilee, as it will help to prevent the chicken from sticking and burning. A large skillet or sauté pan is a good option.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your chicken jubilee will taste. Use free-range chicken, organic vegetables, and fresh herbs.
  • Don't overcrowd the pan: When you're cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until it's golden brown: Cook the chicken until it's golden brown on both sides. This will help to lock in the flavor and prevent the chicken from drying out.
  • Add the sauce ingredients gradually: When you're adding the sauce ingredients, do so gradually. This will help to prevent the sauce from curdling.
  • Serve the chicken jubilee immediately: Chicken jubilee is best served immediately after it's cooked. This will help to ensure that the chicken is hot and juicy.

Conclusion:

Chicken jubilee is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can make sure that your chicken jubilee turns out perfectly every time.

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