The potato in this recipe is what makes it so brilliant, there may be some prep involved but once all of the elements in this fantastic dish come together it’s match like no other. This is an impressive dish to share with friends and also serves as a great treat for the family if you have the time.
SERVES 4
- 200g new potatoes, halved lengthways
- 1 small onion, peeled and chopped
- 1 stick of celery, chopped
- 1 fresh bay leaf
- 75g butter
- 75ml Tabasco or hot pepper sauce
- 2 tbsp red wine vinegar
- 1 tsp Worcestershire sauce
- Half tsp cayenne pepper
- Salt and pepper to season
- Half tsp garlic powder
- 4 bone-in skinless chicken thighs
FOR THE SLAW
- Half red cabbage, shredded
- 1 carrot, julienned
- 1 cucumber, seeded and julienned
- 2 spring onions, sliced
- 200ml white wine vinegar
- 2 tbsp unrefined caster sugar
- 2 tbsp low-fat mayonnaise
FOR THE SALAD
- 2 baby gem, quartered lengthways
- 1 tbsp cooked cubed lean bacon or cubed pancetta, fat removed
FOR THE DRESSING
- 1 clove garlic, grated
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tbsp chives, sliced
- 2 tbsp low-fat mayonnaise
- 2 tbsp low-fat sour cream.
- 2 tbsp buttermilk
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- First, make the buffalo-style potato. In a pan, sauté the onion, celery and bay leaf in the butter, then add the chicken thighs and brown all over.
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- Lay the potatoes in the bottom of the slow cooker and add the remaining ingredients for the chicken and the contents of the sauté pan. Cook on high for two hours or low for four hours.
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- Remove the lid from the slow cooker, add 1 tsp cornflour and boil to thicken and reduce a little. Blitz with a stick blender if you have one.
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- Make the slaw by mixing the cabbage, cucumber, carrot and spring onions with the vinegar and sugar in a large bowl and leave to pickle in the liquid for at least 30 mins and up to 1 hour. Drain and mix in the mayonnaise, season and leave to rest for 30 mins.
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- In the meantime, mix the dressing ingredients together in a bowl with a whisk or fork until smooth, set aside until ready to serve. This can be done up to a day before.
- When the chicken is cooked, remove the chicken and potatoes from the slow cooker, blitz the sauce until smooth with a stick blender or carefully in a food processor and serve poured over the chicken and potatoes. Mix together the lettuce and bacon and serve with the ranch dressing and slaw.