Chicken Braised in Buttermilk

Cook time 1 hour and 10 minutes (+ marination)
Servings 4


2 onions, finely sliced
4 chicken Marylands
600ml of buttermilk
3 bay leaves
3 sprig of thyme
Salt and pepper
½ tsp allspice

Chicken Braised in Buttermilk


Season the chicken with salt, pepper and allspice. Place the onions in the bottom of a large casserole dish and arrange the chicken in one single layer on top. It is ok if they are snug. Add the herbs and then pour over the buttermilk ensuring the meat is three quarters covered. Cover with a lid and let marinate and tenderise for 2 hours or even better overnight.

Preheat the oven to 160°C. Bake for 35 minutes with the lid on. Remove the lid; baste the chicken with the juices and cook for a further 35 minutes without the lid.

PDF of this recipe available for download here.