Best Lavender Chicken Poulet A La Lavende Recipes

Elegant Lavender and Lemon Poached Chicken Breasts image

Provided by French Tart

Time 30m

Yield 2 Lavender Poached Chicken Breasts, 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
300 ml good chicken stock
10 drops lavender, cooking essence or 1 teaspoon culinary lavender flowers
15 g butter
1 shallot, peeled and finely chopped
2 teaspoons cornflour
3 tablespoons creme fraiche
salt and pepper
1 tablespoon fresh lemon juice
fresh lavender flowers (to garnish)

Steps:

Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through.
Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug.
Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix.
Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste.
Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good.

Nutrition Facts : Calories 338, Fat 19.4, SaturatedFat 10.2, Cholesterol 126.9, Sodium 417.6, Carbohydrate 10.1, Fiber 0.2, Sugar 2.6, Protein 29.9

Lavender Chicken (Poulet a la Lavende) Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 9

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)

Steps:

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!