Champagne vinegar, as needed
2 pounds yellow or red jalapenos, stemmed, halved
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
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
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
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