Today, our friends from Savour the Moment are sharing with us a delicious and healthy recipe for chicken! It's the perfect lunch and/or dinner, and we might just eat the leftovers for breakfast. That is, if there's still anything left! Also, they're having a Kickstarter campaign right now for their amazing sauces and can use your help!
4 Chicken Thighs 6 Sprigs of Fresh Rosemary 6 Sprigs of Fresh Thyme 4 Sprigs of Fresh Lavender 4 Carrots, small dice 4 Celery Stems, small dice 1 Onion, small dice 6 Garlic cloves 1 Meyer Lemon, remove Pith + Peel, rough chop 1 Bottle of Chardonnay 1/8 Cup of White Balsamic Vinegar A/N Kosher Salt A/N Pepper
1. Pre-heat oven to 350 F. Coat dutch oven or medium sized pot with olive oil at medium heat and sauté: carrots, lemon, celery, onions, and garlic. Season with salt and pepper. Saute until vegetables turn golden brown (approximately 6-8 minutes), deglaze with white balsamic vinegar and reduce. Set vegetables aside. 2. Season both sides of chicken with salt and pepper. In the same pot add a little more olive oil to coat pot with and bring to medium heat. Sear both sides of chicken in pot until golden brown and then set aside. 3. Return sautéed vegetables to the pot and add fresh thyme and rosemary, with two sprigs of lavender. Place chicken thighs on top of sautéed vegetables and place remaining lavender on top of chicken. 4. Pour white wine into pot until the chicken is covered halfway. 5. Place the pot into the oven and cook for 1 ½ hours covered. Then remove lid and cook in oven for an addition 10 minutes until golden brown. (Note: If wine has completely evaporated add a little water to avoid burning the vegetables) 6. Serve over cooked vegetables and garnish with lavender stems.
Hope you enjoy!