Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Prep in Prep in:
25 mins
Cook in Cook in:
2-4 hours / 120-240 mins
Serves Serves:
4
Per Serving %RI
KCAL 416 20%
Fat 25.1g 35%
Sat Fat 12.3g 61%
Salt 1.4g 23%
Sugar 18.2g 20%

Method

For 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.

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.

Remove the lid from the slow cooker, add 1tsp cornflour and boil to thicken and reduce a little. Blitz with a stick blender if you have one.

For the slaw:

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 minutes and up to 1 hour.

Drain and mix in the mayonnaise, season and leave to rest for 30 minutes if possible.

For the dressing:

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.

To serve:

When the chicken is cooked (depending on which slow-cooker setting you’ve used), 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’.

Ingredients

200g new potatoes, halved lengthwise OR Rooster potatoes quartered

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

1tsp Worcestershire sauce

1/2tsp cayenne pepper

Salt and pepper to season

1/2 tsp garlic powder

4 bone in skinless chicken thighs

For the ‘slaw’

½ red cabbage, shredded

1 carrot, julienned

1 cucumber, seeded and julienned

2 spring onions, sliced

200ml white wine vinegar

2tbsp unrefined caster sugar

2tbsp low-fat mayonnaise

For the salad

2 baby gem, quartered lengthways

1tbsp cooked cubed lean bacon or cubed pancetta, fat removed

 For the dressing

1 clove garlic, grated

2tbsp flat-leaf parsley, finely chopped

2tbsp chives, sliced

2tbsp low fat mayonnaise

2tbsp low fat sour cream.

2tbsp buttermilk

200g new potatoes, halved lengthwise OR Rooster potatoes quartered 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 1tsp Worcestershire sauce 1/2tsp cayenne pepper Salt and pepper to season 1/2 tsp garlic powder 4 bone in skinless chicken thighs For the ‘slaw’ ½ red cabbage, shredded 1 carrot, julienned 1 cucumber, seeded and julienned 2 spring onions, sliced 200ml white wine vinegar 2tbsp unrefined caster sugar 2tbsp low-fat mayonnaise For the salad 2 baby gem, quartered lengthways 1tbsp cooked cubed lean bacon or cubed pancetta, fat removed  For the dressing 1 clove garlic, grated 2tbsp flat-leaf parsley, finely chopped 2tbsp chives, sliced 2tbsp low fat mayonnaise 2tbsp low fat sour cream. 2tbsp buttermilk

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