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Smoked Chicken Slaw

  • Level: Intermediate
  • Total: 172 hr 45 min
  • Prep: 45 min
  • Inactive: 168 hr
  • Cook: 4 hr
  • Yield: 4 servings
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Chili Conserva:


Champagne vinegar, as needed

2 pounds yellow or red jalapenos, stemmed, halved

Smoked Chicken Slaw:

2 cups white wine

1 cup fennel fronds

1 cup salt

3 tablespoons fennel seeds

2 tablespoons black peppercorns

1 tablespoon white peppercorns

2 teaspoons chili flakes

1 farm-raised chicken

Savoy Slaw:

1/2 cup whole basil leaves

3 to 4 tablespoons chili conserva, optional

4 carrots, grated

4 cups cherry tomatoes, halved

1 head savoy cabbage, julienned

Herb Buttermilk Dressing:

1 cup buttermilk

1/2 cup sour cream

1/4 cup apple cider vinegar

2 tablespoons fresh chives, chopped

2 tablespoons fresh flat-leaf parsley, chopped

1 tablespoon fresh tarragon, chopped




  1. 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.
  2. 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.
  3. For the savoy slaw: Mix together the basil, conserva, if using, the carrots, tomatoes and cabbage.
  4. For the dressing: Stir together the buttermilk, sour cream, vinegar, chives, parsley and tarragon. Season with salt and sugar. Refrigerate until ready to use.
  5. 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.