Buffalo chicken & blue cheese slaw
Prep
30 mins
Cook
1 hr
Servings
4
Difficulty
Hard
This buffalo chicken and blue cheese slaw is my go to when I want something that feels fancy but comes together in just over an hour. The spicy, tangy sauce on the chicken pairs beautifully with the cool, creamy slaw, and the whole thing tastes like you spent way more time on it than you actually did. I love that the cabbage in the slaw is packed with vitamin C and fiber, so you're getting some real nutrition alongside all that delicious indulgence. Best part? Most of these ingredients are pantry staples, so it won't break the bank.
Ella x
Ingredients
- 18 skin-on(bone-in chicken thighs)
- 100 mlhot sauce
- 2 tspsmoked paprika
- 1 tbsplight brown soft sugar
- 1 tbspwhite wine vinegar
- 1 tspgarlic powder
- 30 gbutter cubed
- 120 gblue cheese crumbled
- 150 gsoured cream
- 4 tbspmayonnaise
- 1 tbspfinely chopped chives
- 11 lemon juiced
- 1 smallgranny smith apple cored and cut into matchsticks
- 3 stickscelery finely chopped
- ¼ mediumwhite cabbage finely chopped
- 1¼ pointed spring cabbage finely chopped
Detail level
Instructions
- 1
Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
- 2
Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
- 3
Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.
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