I know, I know, it really wouldn't be a royal cookbook without this so-called regal "classic," officially known as Poulet Reine Elizabeth. It was created in 1953 by Constance Spry and Rosemary Hume ...

The dish itself took on a more modern flair as a sandwich (Le Cordon Bleu even has a recipe for coronation chicken with brioche buns and crème fraîche). Some modern takes on the coronation chicken ...