These chicken thighs marinated in buttermilk follow the same principle as the recipe for roast pork with buttermilk and garlic, although with a nuance since the chicken thighs will be marinated here in the refrigerator 24 hours before cooking. This is the secret of extraordinary meat tenderness combined with the creaminess of this sauce.

Wing or thigh ?

We recommend whole free-range chicken thighs but you can also make this recipe with a whole chicken cut into pieces as well as fillets.

Preparing your own buttermilk at home is possible

Obviously, if you don't have buttermilk or any other fermented milk like kefir you can prepare your homemade fermented milk with this tip that we share with you here.

Try it, you will love it.

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Ingredients

For 4 people

• 4 free-range chicken legs
• 6 cloves of garlic (or finely grated)
• 500ml buttermilk
• 5 pinches of nutmeg
• 1 teaspoon of oil
• 1 teaspoon cornstarch (cornstarch)
• Salt
• Mill pepper

Preparation

1. 24 hours before, prepare your marinade with buttermilk, garlic and nutmeg. Peel the garlic, degerm it and crush it or grate it finely. Grate the nutmeg. Add a good pinch of freshly ground pepper. Salt. Mix with the buttermilk and add the chicken to this dish. Massage the meat with the marinade thoroughly. The meat must be completely covered. Cover tightly, leave to cool for the indicated duration.
2. The next day, preheat your oven to 220°C. In an oven dish, pour the marinade and place the chicken thighs. This time the thighs must be released to ensure their cooking. To ensure they are crispy, brush the thighs with a little oil.
3. Bake for 30 minutes and baste the meat with its juice several times. At the end of these 30 minutes, turn the thighs over and continue cooking for another 10 minutes. The poultry should have a nice golden color. If necessary, briefly grill the meat at the end of cooking, watching carefully.
4. Reserve the meat in a serving dish that you cover with aluminum foil. Collect the sauce in a saucepan. In a glass add a teaspoon of cornstarch, add water and stir. Pour the lump-free mixture into the sauce and stir over low heat to thicken the sauce. Give it all a mixer . Taste and adjust the sauce with salt, pepper and nutmeg. Pass the sauce through cheesecloth and use a sauce boat for serving.
5. Serve this very tender poultry with crunchy cabbage (romanesco, bok choy, broccoli), egg pasta that you brown in the pan at the end of cooking or rice. The garlic and nutmeg buttermilk sauce will top everything.

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