Description
Lavender and honey are perfect partners. I’ve had them in cakes and ice cream even sugar cookies. Thinking beyond the dessert tray, they pair well with the accommodating white meat of chicken.
Scale
Ingredients
- 1/4 cup Madeira (dry sherry, dry port or dry Vermouth will do just as well)
- 1 teaspoon dried lavender buds
- 6 tablespoons honey
- freshly ground pepper
- freshly ground sea salt
- 2 large or 4 small bone-in, skin on chicken breasts (enough for 4 servings)
- 1 heaping tablespoon fresh tarragon, finely minced
- 1/4 cup toasted pine nuts, optional
Instructions
- In a small saucepan over medium-high heat, bring the Madeira, lavender and honey to a boil. Reduce the heat to a simmer and cook for a few minutes or until the sauce smells fragrant and thickens slightly. Set aside for 30 to 60 minutes for the lavender to permeate the honey while you prepare the rest of the meal. Stir in a good grinding of salt and pepper.
- Preheat the oven to 400°F and place a rack in the middle of the oven.
- 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. The timing will vary with the size of the chicken breasts but a meat thermometer inserted into the thickest part of the breast should read 165°F.
- Serve drizzled with some of the pan sauce, a sprinkling of tarragon and pine nuts, if using.
Notes
This recipe was inspired by a recipe from Purple Citrus & Sweet Perfume by Silvena Rowe.