Buffalo chicken & blue cheese slaw

blue cheese buffalo chicken chicken coleslaw slaw

N/A

Source

Ingredients

8 skin-on, bone-in chicken thighs

100ml hot sauce

2tsp smoked paprika

1tbsp light brown soft sugar

1tbsp white wine vinegar

1tsp garlic powder

30g butter, cubed

120g blue cheese, crumbled

150g soured cream

4tbsp mayonnaise

1tbsp finely chopped chives

1 lemon, juiced

granny smith apple, cored and cut into matchsticks

celery, finely chopped

¼ medium white cabbage, finely chopped

pointed spring cabbage, finely chopped

Method

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.

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.

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.