Lavender Chicken (Poulet a la Lavende)
We take great inspiration from Rachel Khoo, and today's dish is a classic straight out of her The Little Paris Kitchen series. Poulet a la Lavande, or lavender chicken, is a delectable French classic with the marriage of chicken and lavender. The honeyed floral scent lingering in the air is enough to justify an attempt on this irresistible dish; the taste of it at the end sweet confirmation. While drumsticks are used in my recipe, thighs or any other parts of your preference will not make the dish any less unforgettable. Let the cooking begin!
(Recipe courtesy of Rachel Khoo)
- For lavender marinade:
- 6 Chicken Drumsticks
- 2 tsp of Lavender
- Zest of 1 Lemon
- Leaves from 2 to 3 Sprigs of Thyme
- 2 tbsp of Olive Oil
- 2 tbsp of Honey
- Juice of Half Lemon
- Salt (to taste)
Adapted from cookism.tumblr.com
1. Crush lavender with a mortar and pestle. Combine all ingredients for the marinade in a large bowl. Mix well! Add and coat chicken drumsticks with marinade.
2. Cover the bowl with plastic wrap and allow it to marinate at least 2 hours, preferably overnight in the refrigerator. When the chicken is ready for baking, preheat oven to 180C. Bake the chicken together with the marinade for 45 minutes. Flip the drumsticks halfway through cooking time. Baste the marinade on the new side.
3. You may skip this step but I prefer the drumsticks to be coated with a thicker sauce. Therefore, I reduced the juices for a few minutes in a saucepan to achieve a thicker consistency. You can chose to either coat the drumsticks with sauce or use it as a dipping sauce. Serve immediately!