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Lavender Honey Chicken
Prep Time
10 minutes
Prep Notes
Lavender and honey are perfect partners. I've had them in cakes, ice cream and fermented lemonade. Thinking beyond sweet desserts, they pair well with chicken. Combined with a freshly picked, green salad from your garden it is a real hit. And economic too.
Cooking Time
60 minutes
Yields
4 thighs or 2 large breasts of chicken
Ingredients
Ingredients
- 1.4 cup of Madeira (dry sherry, dry port or dry Vermouth will also work)
- 1 tsp dried lavender buds
- 6 Tbls homey
- freshly ground pepper
- Redmonds brand salt
- 2 large or 4 small bone-in, skin on chicken
- 1 Tbls fresh tarragon, finely minced, extra is okay
- 1/4 cup toasted pine nuts or almond slices, roasted
Directions
Instructions
- In a small saucepan over medium-high heat, bring the Madeira, lavender and honey to just boiling. Reduce the heat to simmer and cook for a few minutes or until the sauce smells fragrant and thickens slightly. Set aside for 30 to 60minutes for the lavender to permeate the honey while you prepare the rest of the meal. Stir in your salt and pepper to taste.
- Preheat the oven (or your gas grill) to 400 degrees F.
- Place the chicken breasts in a shallow baking dish, skin-side up. Pour the lavender honey sauce over the chicken and cook for 45 to 60 minutes, basting once or twice with the sauce. Large breasts will take a bit longer than thighs or smaller cuts of chicken
- Serve drizzled with some of the pan sauce a sprinkle of tarragon and nuts.
Notes
This is a great recipe to double and then use during the week as a take-n-go lunch or picnic in your weekly meal plan.