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Lavender and Honey Glazed Chicken

Chervil is the most elegant of herbs. It combines a light anise fragrance with parsley’s cleansing freshness. The leaves are delicate and are perfect in sauces or soups. If unavailable, use parsley.–Silvena Rowe

LC Honeyed Sweetness Note

When used in just the right dose and in tandem with just the right flavors, honey can make even the most savory of recipes slightly and pleasingly sweet. This is one of those recipes.

Lavender and Honey Glazed Chicken Recipe

  • Quick Glance
  • 10 M
  • 2 H
  • Serves 4

Ingredients

  • For the lavender and honey chicken
  • 3 tablespoons Madeira
  • 1 teaspoon dried lavender flowers
  • 5 tablespoons honey
  • Sea salt and freshly ground black pepper
  • 4 chicken breast halves (skin-on and bone-in)
  • For the sauce
  • 3/4 cup pine nuts, lightly toasted
  • 3 tablespoons finely chopped fresh chervil (or substitute parsley)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Sea salt and freshly ground black pepper

Directions

  • Make the lavender and honey chicken
  • 1. About 2 hours in advance of dinner, pour the Madeira into a saucepan, add the lavender flowers and honey, and bring to a boil. Reduce the heat to a simmer and let bubble for 2 minutes. Let stand for an hour so the flavors can infuse. Season with salt and pepper.
  • 2. Preheat the oven to 400°F (204°C).
  • 3. Arrange the chicken in a broiler pan and brush with the honey and lavender mixture. Roast for 45 to 50 minutes, until golden brown and an instant-read thermometer inserted in the thickest parts reads 165°F. Reserve some of the cooking juices for the sauce.
  • Make the sauce
  • 4. In a large bowl, combine the pine nuts, chervil, olive oil, honey, and 3 tablespoons of the cooking juices from the chicken. Season with salt and pepper.
  • 5. Slice the chicken, if desired, and spoon the sauce over the top. Serve immediately.
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