- 4 organic chicken thighs
- 400ml buttermilk
- 2 tsp salt
- 1 fennel bulb
- 1/2 red onion
- 2 tbsp mayonnaise
- 2 tbsp creme fraiche
- 1/2 tbsp fennel seeds
- Squeeze of lemon juice
- Handful of chopped herbs
This recipe requires a little preparation the day before, brining the chicken in buttermilk which results in beautifully tender meat. Served with this elegant slaw, it’s a real crowd pleaser, perfect for barbecues and al fresco eating.
Our Smoke Without Fire Barbecue classes run throughout the warmer months and include simple, delicious and seasonal dishes just like this, as well as plenty of ideas to make your outdoor feasts a real success.
METHODDIFFICULTY: Medium 12 HRS
Begin the day before your barbecue by brining the chicken. Combine the buttermilk and salt and pour over the chicken in a bowl. Cover and pop into the fridge overnight.
To make the slaw, trim the fennel and peel the beetroot and onion, discarding the roots and ends. Shred each with a mandolin or very finely slice with a knife and place in a large bowl. In a separate bowl combine the mayonnaise and crème frâiche with a little salt and pepper. Pour this over the vegetables, add the fennel seeds and herbs and mix together well.
The following day remove the chicken from the brine and pat dry. Place skin-side down onto the hot grill of your barbecue. Cook for 2-3 minutes until the skin begins to turn golden, then turn. Carry on turning the chicken every so often until it’s cooked through and golden. Test the meat with a thermometer if you can, it’s ready when it reads 75C.
Rest for a few minutes and serve with the slaw.
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