This was supposed to be dinner for the other night, but we were so full from all the potato chips, we didn't even eat any dinner.
1/4 cup white balsamic vinegar
1 T Dijon mustard
1 t honey
1/2 t thyme
1/2 t rosemary
1/2 t Marx Foods lavender buds
1 garlic clove, minced
1 t olive oil
1 1/2 lb split chicken breasts
several celery stalks, sliced into long pieces
1/4 cup dry white wine
In a small bowl, whisk together vinegar, mustard, herbs, honey, pepper, lemon juice, salt and lavender. Whisk in oil. Divided mixture in half. Add remaining marinade and chicken to a ziploc bag; marinate for at least 2 hours and up to 4. Refrigerate remaining marinade.
Preheat oven to 350°F.
Add celery to a large roasting pan. Drizzle wine over celery. Remove chicken from marinade and nestle atop celery. Brush with reserved marinade.
Roast chicken for 30 minutes and brush with reserved marinade. Continue roasting another 15-30 minutes or til chicken is cooked through. Brush with remaining glaze.
Serve chicken with celery and any pan juices that have accumulated.
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Comments: 26
And, hey, I made the vanilla extract. It was fun.
I saw this article trying to click in to another article you wrote.
Lavender is odd.
;-)
Back to the chicken...sounds yummy. Lavender is yummy in food...how about lavender and honey in whipped butter?
The world's best is right here in Michigan at a place called Fowlerville Farms.