For the conserva: Puree the halved jalapenos in a blender completely. Transfer to a container and add just enough champagne vinegar to cover completely. Cover the container and refrigerate for 1 week before using. This can be saved in the fridge for up to 6 months.
For the chicken slaw: Mix together 1 gallon water, the wine, fennel, salt, fennel seeds, peppercorns and chili flakes. Place the whole chicken in the brine and refrigerate uncovered overnight. Allow a pellicule or skin to form.
Heat a smoker to 180 to 200 degrees F. Place the bird in the smoker until the internal temperature is 160 degrees F, 3 to 4 hours.
For the savoy slaw: Mix together the basil, conserva, if using, the carrots, tomatoes and cabbage.
For the dressing: Stir together the buttermilk, sour cream, vinegar, chives, parsley and tarragon. Season with salt and sugar. Refrigerate until ready to use.
For assembly: Let the chicken cool, and then shred the meat, chopping the skin. Mix the chicken into the savoy slaw and toss with the dressing. Garnish with the chili conserva and serve.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.