Lavender Provencal Chicken
Yield: 4 Servings
4 Chicken Quarters, Bone In, Skin On
2 Tablespoons Olive Oil
1 ½ Teaspoon French Grey Salt
1 Teaspoon Ground White Peppercorns
1/4 Cup Lavender Jelly
¼ Cup White Wine Vinegar
3 Tablespoons Moscato or Rose’ Wine
1 Tablespoon Country French Seasoning
1 1/2 Teaspoon Lavender Sea Salt
¼ Teaspoon Ground White Peppercorns
2 Tablespoons Unsalted Butter
This may very well become one of your signature recipes – and once you’ve served it to your guests, your reputation as a Home Chef will be firmly established! We’re certain they will never have tasted chicken this delectable before (and you will have never served something that is so delicious, yet so easy). Not only will they will leave the table feeling completely satisfied, but they’ll also feel as though you’ve treated them to an evening in a French café. In true Provence style, serve this chicken with roasted fingerling or garlic mashed potatoes, along blanched green beans or asparagus, and voila! You’ve created a blockbuster!
Preheat oven to 375 degrees.
Heat oil in large saute pan placed over medium high heat. Wash chicken and pat dry with paper towels; let air dry for 30 minutes. Sprinkle chicken with salt and pepper, place 2 at a time in the heated pan and cook, turning once, until nicely browned on both sides. Place chicken in preheated oven and roast for 30-35 minutes until a meat thermometer inserted in the center of the thigh reads 165 degrees. Remove from pan, place on a serving platter, and cover loosely with foil.
Place pan with drippings from the roast chicken over medium heat. Add lavender jelly, vinegar, wine, seasoning blend, and lavender salt. Whisk mixture together and heat, stirring frequently, until jelly has 'melted,' and ingredients have formed a sauce. Season as needed with grey salt and pepper. At the end, add butter to the sauce, allowing it to melt and mix in with the other ingredients.
Place chicken on serving platter, drizzle with sauce, garnish with parsley, and serve.