Lavender Chicken

When I heard I was going to be with #Kultour in Provence making food with lavender, I got super excited. And my first idea was chicken with lavender syrup. Lavender is not the most known herb in the culinary world. Many people and some known chefs do not like using it because sometimes it can overpower the food and taste like soap.  But I have never had that problem when cooking with lavender. The main thing is not to use too much and not use it directly like a seasoning. Instead; make a syrup or make a tea of it. Lavender is from the family of rosemary and you can easily use lavender in stead of rosemary in every recipe. Just try it! 

Ingredients

2 chicken breasts
5-7 congo potatoes
1 tsp of lavender
2 tbsp butter
1 tbsp sugar
Salt and pepper
Half a lemon

Making lavender syrup

I chose congo potatoes because of their beautiful lavender color

Peel and boil the potatoes. Add 2 tbsp of water, sugar and lavender in a pan. Let it boil until it becomes a syrup and pass though a strainer to separate the lavender from the syrup. Clean the pan and add half of the butter. Salt and pepper the chicken and fry on the skin side for 6 minutes. Turn it and fry for 6 more minutes, add the syrup and make sure the whole chicken is covered with it.  Mash the potatoes and add butter, salt and pepper. Serve with lemon, garnish with fresh lavender and enjoy!

I will post the Lavender Marmalade and Lavender Butter recipes later this week... so stay tuned!