Buffalo Chicken with Blue Cheese Slaw

• chicken thighs with skin, bone‑in↗8
• hot sauce↗100ml ml
• smoked paprika↗2 tsp tsp
• light brown soft sugar↗1 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• garlic powder↗1 tsp tsp
• butter↗30g g

  cut into cubes

• blue cheese↗120g g

  crumbles

• sour cream↗150g g
• mayonnaise↗4 tbsp tbsp
• finely chopped green onion1 tbsp tbsp
• lemon↗1

  juiced

• granny‑smith apple1 small

  peeled and julienned

• celery↗3 sticks

  finely chopped

• white cabbage↗¼

  finely chopped

• пунктовий весняний капуста¼

  дрібно нарізана

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Place the chicken skin‑side up in a baking dish. Score the chicken skin with a sharp knife, then season and bake for 35 minutes.

2. 2

   In a saucepan combine the hot sauce, smoked paprika, sugar, white wine vinegar, garlic powder and butter. Stir over low heat until the butter melts, then simmer for 1 minute. Season. Pour off excess liquid and fat from the baking dish, then add half of the sauce. Return to the oven for 20 minutes until done. Raise the oven temperature to maximum and add the remaining sauce. Cook for another 5 minutes.

3. 3

   Crumble the blue cheese in a bowl and mix with sour cream, mayonnaise, finely chopped green onion and lemon juice. Toss the peeled and julienned granny‑smith apple with the celery, finely chopped white cabbage, finely chopped spring cabbage and the cheese sauce. Serve the chicken together with the pickled salad.