honey lavender chicken provence

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~honey lavender chicken provence~

“Throughout the hillsides of Provence, especially in the departement called called the Drome, lavender grows in purple swatches, popping into vision between green valleys to emulate a patchwork quilt. Mostly used in beauty products and cleaning aids–washing the floor with lavender water keeps the scorpions away–it also appears as a seasoning. These quick-roasted breasts perfume the house with sweet-savory aromas as they cook to a succulent crispness.” ~Mary Ellen Evans Bistro Chicken

My friend Jana gave me this beautiful cookbook a few years back and I have to say I have never had as much fun cooking chicken before I tried these recipes. I’ve made quite a few recipes from this book and thought I’d share my favorites with you.

We’ll start with this lovely recipe for honey-lavender chicken. I’ve made it a few times, and we all love it. This last time we grilled a whole cut-up chicken on a charcoal grill and made the sauce in a skillet on the stove top. I doubled the sauce recipe…more of this sauce is definitely better. I also added a few teaspoons lemon zest to the sauce.  Here’s the original recipe…

preheat oven to 425 degrees F.

1 Tablespoon lavender honey

1 Tablespoon fresh lemon juice

1 Tablespoon salted butter, melted

1 teaspoon herbes de Provence with lavender

1 teaspoon dried lavender flowers

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

4 bone-in, skin-on chicken breasts

1/4 cup dry white wine

Stir the honey, lemon juice, butter, herbes de Provence, lavender, salt and pepper in a small bowl. Arrange breasts, skin side up, in a small roasting pan. Spoon honey mixture evenly over breasts. Roast for 25 to 30 minutes or until breasts are no longer pink in the thickest portion when cut with a knife. Remove to a platter and cover tightly with heavy duty aluminum foil to keep warm while you prepare the sauce.

Place roasting pan on a burner on your stove top. Add the white wine to the roasting pan. Heat over medium-high heat until boiling, scraping up all the darkly caramelized bits on the bottom of the pan (1-2 minutes.) Spoon over the chicken and serve.

Last night when we tried the grilled version of this recipe we enjoyed the chicken with steamed haricots verts (thin, French green beans,) and buttered baguette. Simple and wonderful.



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