SW recipe: Southern style chicken with buffalo sauce

3½ Syns per serving, serves 4


  • 2 level tbsp American-style mustard
  • 2 tsp smoked paprika
  • 12 small skinless and boneless chicken thighs
  • 50g dried fine polenta
  • Low-calorie cooking spray
  • 8 fresh baby beetroots, trimmed and scrubbed
  • 2 tbsp white wine vinegar
  • 300g sugar snap peas
  • 3 tbsp buttermilk
  • 1 tbsp chopped fresh dill

For the buffalo sauce:

  • 1 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • ¼ tsp celery salt
  • 3 level tbsp hot chilli pepper sauce
  • 1 level tbsp sweetener


  1. Preheat your oven to 220°C/fan 200°C/gas 7. Mix together the mustard and paprika and rub all over the chicken. Season lightly, coat with the polenta, then spray with low-calorie cooking spray and bake on a baking tray for 40 minutes, or until crisp and cooked through.
  2. Meanwhile, boil the beetroots for 15 minutes, or until easily pierced in the centre with a knife, then drain. When cool enough to handle, rub off the skins with a paper towel, slice and transfer to a bowl with 1 tbsp white wine vinegar and a little salt.
  3. Mix together the buffalo sauce ingredients and set aside.
  4. Boil the sugar snap peas for 30 seconds, drain and refresh under cold running water. Divide the chicken and vegetables between 4 plates. Whisk together the buttermilk, dill, remaining white wine vinegar and some seasoning and
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