Following up on the lavender report, Mags further writes:"We last served this with roasted cauliflower, sautéed green beans and a sweet and sour red cabbage. Leftovers were turned into sandwiches with the chicken and cabbage meeting up with some willing goat cheese on toasted ciabatta. Our chicken was too cold in the sandwich, but that’s clearly avoidable."
Sounds good to me!
Sugar Cured Lavender Chicken
Marinade:
6 T sugar
4 T olive oil
1 T dried lavender flowers, stemmed
1-2 t fresh rosemary, roughly chopped
Zest and juice of two lemons
Salt and pepper
3 chicken breasts, halved and contrived into even sizes if so desired.
Mix all together, being sure to fully incorporate the sugar into the wet ingredients. Reserve 2 T of mixture in a covered container and chill. To remaining marinade, add trimmed chicken breasts, turning to coat. Marinate covered in the refrigerator at least 12 hours, up to two days, turning at least twice a day to distribute marinade.
Heat Dutch oven over medium high heat and preheat oven to 350.
Remove chicken from marinade and dredge in seasoned flour. Discard remaining chicken marinade.
Add 2 T olive oil to Dutch oven, and when hot, add chicken pieces, allowing crust to set before turning, 3-4 mins per side. When browned, remove chicken from pan, and deglaze with ¾ white wine (or chicken stock), scraping up the deliciousness. Add reserved marinade and stir to blend. Add chicken pieces back in and place in oven, covered, until chicken is done—20 mins.
Remove from oven and serve with pan sauce. If, when removed from oven, sauce seems a little thin, remove chicken and heat the sauce over med-high heat to reduce.
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