Creative genius is a divinely bestowed gift which is the coronation of the few.

Coronation Chicken Sandwiches

    1 lb chicken thighs (4-5 thighs)
    2 bay leaves
    1 tsp dried onion (or half a fresh onion, chopped)
    1 tsp dried tarragon
    1 tbsp kosher salt
    1 tsp freshly ground black pepper
    1 tbsp curry powder
    1/2 c mayonnaise
    1/2 c Major Grey’s chutney
    salt and pepper to taste
    8 slices sandwich bread
    lettuce

Place raw chicken thighs in a large pot with 1 tbsp salt and 1 tsp pepper, tarragon, onion and bay.

Cover with water and boil until meat is cooked through.

Remove from water (reserve for stock, if you like — you’re halfway there already) and allow to cool.

Pick meat from bones (I toss the bones, skin and cartilage right back in the pot with the water) and combine with curry powder, mayonnaise, chutney and salt & pepper to taste.

Sandwich between bread with lettuce.

A 10-pound sack of potatoes lasts a long time.

Creamy Scalloped Potatoes with Fresh Chives

6 Medium Red or Gold Potatoes (about 2 pounds)

3 Tbsp. Butter

1 Large Sweet Onion

1/3 Cup All Purpose Flour

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1 Tsp. Dried Oregano

1 Tsp. Paprika

2 1/2 Cups Milk

1/4 Cup Fresh Chives, washed and chopped

Heat oven to 350 degrees. Grease a 9″ x 13″ baking dish. Scrub potatoes. Slice into 1/4″ slices. Clean and roughly chop onion.

Heat the butter in a 2 qt. saucepan over medium heat. Add onion and cook for about 3 minutes, stirring occasionally. Stir in flour, salt, pepper, oregano, and paprika. Cook, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Return to heat and whisk constantly until thickened and bubbly, about 3-4 minutes.

Spread potatoes in casserole. Pour sauce over. Sprinkle with chopped chives and additional paprika for taste and color.

If you are preparing this dish ahead of time, just refrigerate at this point until you are ready to throw it in the oven. Leave about an hour cooking time prior to serving. Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until potatoes are tender. Serves 6-8