I firmly believe that you can never have too many chicken recipes in your repertoire. Especially really easy ones that take just a teensy bit of preparing ahead and then come together in minutes. Sophie Dahl’s Buttermilk chicken with smashed sweet potatoes is one such recipe.
I put the chicken in the marinade and left it in the fridge for a couple of hours instead of overnight. I’m sure the longer you leave it the better it is but, even with just a few hours the meat was tender and juicy. I loved the combination of honey and mustard. Also, leeks are my favourite winter veggie and I’m basically serving them with everything.
bookworm’s variation: Yogurt is a good substitute for buttermilk, which is not that easy to find in the UK. A great variation of this recipe (perhaps better suited for warmer days) is to make the marinade with yogurt, garlic and lemon. Serve with boiled new potatoes tossed in olive oil, lemon and fresh parsley, and a crisp green salad. Perfect on a gorgeous, sunny day in the spring!
Buttermilk chicken with smashed sweet potatoes