Lavender & Lemon Oven Chicken
By anyonita nibbles on March 11, 2013
Ever since I purchased my first pot of culinary lavender to make up lavender macarons, I have become obsessed with finding other uses for it. I love the way it subtly fragrances food and how, when eating food made with lavender (and most flowers, actually) you smell it before you taste it. So, when thumbing through Rachel Khoo's lovely cookbook, "The Little Paris Kitchen"I came across a beautifully photographed recipe for Poulet au citron et lavande. I was immediately smitten and thrilled to discover that the ingredients the recipe calls for were things that I always keep in my larder. As always, I've tweaked the recipe a bit and my instructions and ingredient list will reflect that.
For the full recipe, go here.
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