Buttermilk chicken with winter slaw from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Foodycat on June 22, 2021

    Delicious! The buttermilk gives the chicken skin an incredibly deep flavour. I was only cooking for two of us so I just used white cabbage and fennel in the slaw, so it was very pale but the flavour was really good. I usually prefer a vinegar slaw so this was very much to my taste.

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