Coronation Chicken Salad

Directions

1. Heat oven to 350 degrees F. Rub chicken on all sides with 1-2 tablespoon of olive oil. Season generously with salt and pepper and arrange on a baking sheet. Bake until meat is cooked through. Allow to cool slightly then chop/shred meat into bite-size pieces. Set aside.
2. Add the remaining olive oil to a large saucepan over medium heat. Add onion and sauté, until translucent, 5-7 minutes. Add wine vinegar, mango chutney, tomato puré,e, curry powder, lemon juice, and bay leaf. Bring to a simmer. Continue to simmer until sauce is thickened, 8-10 minutes. Season to taste with salt and pepper, and discard bay leaf.
3. Transfer sauce to a large bowl and let cool at room temperature. Add mayonnaise and stir to combine. Add in the cooled chicken and apricots and stir to combine. Serve on bread/brioche or in lettuce boats.
4. Combine sugar and vinegar in a 6-qt pot. Bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer uncovered, until syrupy and slightly thickened, about 45 minutes to 1 hour. Store in a tightly sealed jar for up to one month in the refrigerator.