Sunday, October 20, 2013

Lavander Encrusted Chicken with Blueberry Glaze

We just harvested our sage. Would you like a bunch?

I'm on my way, was my reply to my friend, Ralph C, the creative mind behind Verdura Botanica. Frankly I'm a fan of his.  There is nothing this guy can't do.  He concocts soaps, crafts bags, upcycles, just everything that I want to do.

And so that evening, I dropped by their house, and the aroma of roasted chicken greeted me.  The faint music echoed into the house and the amber hue of the glasses of red wine never looked so refreshing.  There was a pot filled with veggies and chicken carcass simmering. I felt like walking into an European kitchen. I was escorted to their backyard and saw their harvest of sage and lavander. Lots of them.

"I use these lavander to make my soaps"  he said.

"Feel free to get some" Jeff chimed in.

You may want to put lavender with salt and it will make a good rub" Ralph suggested.

As I was about to step out,  Jeff handed me a bottle of Himalayan salt.  "Here use this for your rub"

I stepped out, so inspired and charmed!  I went  straight to my kitchen, opened a bottle of daiquiri, and voila, I made exactly what Jeff and Ralph inspired me to make.  I've never used lavander in my cooking before but I fell in love instantly.  Yes, I think I overdid it, because I had a week of cooking with lavander like crazy.  Europe felt so close!

So here I share with you, Lavander encrusted chicken with blueberry glaze.  I sprinkled some Gorgonzola cheese to amp it up.  A bed of fresh spinach was a great contrast to the sweet glaze. It is so simple to make but yet this dish has several layers of flavors.  Enjoy!

Lavander Encrusted Chicken with Blueberry Glaze

4 pcs. chicken fillet 
2 cloves garlic, minced
1 tbsp  lemon juice
2 tbsp lavander leaves, chopped
salt and pepper to taste

For the blueberry glaze
1/4 cup fresh blueberries 
1/4 c red wine
1/4 butter
1-2 tbsp honey
1 vanilla stick

On a flat surface, pound the chicken meat with a mallet.  You could use a saran wrap on top of the chicken to avoid splatters.  Also another handy dandy tip, wet the saran wrap for easy pounding.

Mix all the other ingredients to make the rub.  Rub gently into the chicken. Set aside.

Heat butter (around 2 tbsp) in a skillet.  Allow the butter to melt then brown it for about 2-3 minutes.

Put the chicken into the skillet.  Cook it for about 4 minutes by not moving it.  Flip and cook the other side for about 3 minutes.  You'll have a perfectly cooked chicken in no time.

Make the glaze by pouring all the ingredients into a saucepan.  Let it simmer.  Reduce the sauce until it is a little thick.  Set aside.

Lay the chicken on a bed of spinach.  Sprinkle the glaze and you may add fresh blueberries as well.Add some Gorgonzola cheese.... ENJOY!

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