BBQ Chicken Hoecakes with Carrot Slaw
Yes, hoecakes is what they are called, at least according to the recipe in this month's Bon Appetit. I found the recipe while flipping through the magazine and decided to attempt it last night despite the questionable name. I took a few short-cuts, namely using a prepared BBQ sauce as apposed to the recipe for brown sugar and coffee BBQ sauce the magazine article called for and omitting the soaked wood chips smoking method for preparing the chicken (I just grilled it) . Also, I didn't have any fennel, so the slaw turned out to be just carrot, onion, and parsley with a white vinegar dressing. With the short cuts, it turned out to be a pretty convenient weeknight meal. I would, however, like to try both the BBQ sauce and the wood chip smoking method at some point. We had some delicious chilled Prairie Fume from Wollersheim Winery to accompany the meal.
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