Hay-baked Chicken Thighs, Hispi Cabbage And Buttermilk Dressing Recipe
Explore two techniques for preparing chicken thighs in this dish: brining and hay-baking.
- 4 chicken thighs, bone in
- 4 handfuls of hay, food-grade
- 1 tbsp of olive oil
- finely chopped chives, to finish
- Aleppo chilli flakes, to finish
- 60g of fine sea salt
- 40g of honey
- 2 bay leaves
- 4 garlic cloves, lightly crushed
- 1 tsp black peppercorns
- 4 sprigs of thyme
- 1 lemon, zested
- 1l water
- 80g of honey
- 1 tbsp of balsamic vinegar
- 1 tbsp of hot sauce
- 1 tsp chilli flakes
- 20g of unsalted butter
- 1 garlic clove, finely grated
- 1 hispi cabbage, trimmed and quartered lengthways
- 1 tbsp of olive oil
- 40g of unsalted butter
- 100ml of buttermilk
- 2 tbsp of crème fraîche
- 1 tsp Dijon mustard, plus extra as needed
- 1 tsp lemon juice, plus extra as needed
- 1 garlic clove, finely grated
- For the brine, place all of the ingredients in a saucepan with half the water. Bring to a simmer, stirring until the salt and honey have dissolved. Remove from the heat, add the remaining water and allow to cool completely, then transfer to a container or bowl
- Submerge the chicken thighs into the brine, then cover and refrigerate for 4 hours
- Remove the chicken from the brine and pat dry with kitchen paper
- Preheat the oven to 220°C
- Place the hay in a generous layer in a large deep pot with a well-fitting lid then place the chicken thighs skin-side up on top. Drizzle with the oil and season the chicken with salt and black pepper
- Cover the pan and roast for 35-40 minutes until the chicken is cooked through
- Meanwhile, combine all the hot honey glaze ingredients in a small saucepan. Bring to a simmer and cook for 2-3 minutes until glossy and slightly thickened
- Brush most of the glaze generously over the cooked chicken thighs and return the pan to the oven uncovered for 5-10 minutes for the glaze to set
- Meanwhile, for the cabbage, heat a large frying pan or griddle pan over a high heat
- Rub the cabbage with olive oil and season generously with salt. Place cut-side down into the pan and cook until charred on both cut sides, then add the butter and baste well until tender
- For the dressing, whisk together all the ingredients and season to taste with salt and black pepper, adjusting with more lemon or mustard as needed
- Whisk a little water into the remaining glaze, so it reaches a sauce consistency
- Spoon the buttermilk dressing onto a serving platter and arrange the charred hispi cabbage and glazed chicken thighs on top
- Spoon the leftover glaze over the the cabbage and chicken, then finish with the chives and a pinch of Aleppo chilli flakes
Brining the chicken aids moisture retention during cooking and is an opportunity to season it evenly and introduce aromats – in this case bay, garlic, thyme and lemon. Hay-baking involves cooking ingredients in the oven on a bed of hay in a sealed pot.
This imparts a subtle aromatic smoky flavour and doesn't require specialist smoking equipment. The dish is finished with a sweet hot honey glaze, savoury charred hispi cabbage and a creamy buttermilk dressing.
For the brine, place all of the ingredients in a saucepan with half the water. Bring to a simmer, stirring until the salt and honey have dissolved.
Remove from the heat, add the remaining water and allow to cool completely, then transfer to a container or bowl Remove the chicken from the brine and pat dry with kitchen paper
Place the hay in a generous layer in a large deep pot with a well-fitting lid then place the chicken thighs skin-side up on top.
Drizzle with the oil and season the chicken with salt and black pepper Cover the pan and roast for 35-40 minutes until the chicken is cooked through
