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!

21 comments:

  1. Blueberry glaze sounds so delicious! And the dish looks fantastic!

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    1. Hello there. How's it been? So happy to see you again. Yes I love the blueberry glaze a lot. It brightens up the chicken.

      Thank you for dropping by,
      Malou

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  2. Gosh, your recipes always make me hungry no matter what time of day it is. This is a unique recipe. I've never tried lavender in dishes, but you inspired me. Thanks for sharing, Malou. Hope all is well with you & the family :-)

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    1. Betty Ann, It was my first time too but as i've said, I loved it instantly. Try it and I'm sure you too will love the subtleness of the flavors!

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  3. never thought of using lavander for cooking dear! You are the bomb! Hope all is well!

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    1. Hi Vel,
      Yes it was my first time too. I hope you will be able to try it soon. You will love the subtle flavor.

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  4. Gorgeous dish and I just love the flavor that sage adds to poultry - very fall and very hearty. Looks wonderful too!

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    1. Hello Kate, so happy to see you again. Thanks for the kind words <3

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  5. Malou, this looks in-cred-i-ble! Emphasis on the edible. I keep seeing vanilla sticks in a bunch of recipes, and then balk at the price tag at the store. Is it ok to replace with vanilla extract? And if so, how much? Thanks!

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    Replies
    1. Hello Tina,
      Great to see you!. I am so thrilled... really! If you use vanilla extract, a tsp would do it. Also for the blueberry glaze, you could use blueberry jelly, add water and let it simmer until you get a thick sauce-y texture. Good luck!

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  6. I love baking and cooking with lavender but I have always used culinary lavender flowers. Your recipe uses leaves. I have never heard of that! Other than a friend's backyard, where would you find lavender leaves? Do the leaves have a floral flavor like the buds? One of my favorite chicken recipes uses honey and lavender flowers and when I first read the title of your recipe, I thought it might be similar with the sweetness of the blueberry glaze. The leaves confuse and intrigue me, Malou! :)

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  7. Hi, Malou! I love baking and cooking with lavender but have always used culinary lavender flowers. I have never heard of using lavender leaves. Where would I find lavender leaves (besides in a friend's back yard)? Baking/cooking with lavender flowers adds a floral, almost perfume like, flavor. Do lavender leaves do the same thing? I am intrigued! :)

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    1. Hi Wendy,
      The leaves are commonly used for rubs. I thought the leaves were milder. It gives a hint of fragrance and enhanced the chicken's flavor wonderfully. The glaze also lent a sweet note that was contrasted by the spinach. Would love to send you some if you want :)

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    2. I would love to give this a try, Malou! If you really have enough lavender leaves to share, maybe we could meet for coffee and herb sharing :) Let me know if you have time. My email is wendysmondaybox [at] gmail [dot] com. In the meantime, I am going to research lavender leaves. :)

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    3. let's meet up and coffee sounds good. Will email you!

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  8. Hey Malou! The dish sounds wonderful and your blog page looks like it got an update- what a beautiful image of you! Keep up the great work- always so inspiring to me!!

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    1. HI Elizabeth! Thanks for noticing the update. I did it myself. I just added the tagline and added a profile pic That's all I did Pretty much what they have advised me to do during the forum.
      thanks,
      Malou

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  9. Lovely dish Malou! And it looks like your blog page got an update- what a beautiful image of you! Keep up the great work- always inspiring to me!

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  10. Lovely dish Malou! And it looks like your blog page got an update- what a beautiful image of you! Keep up the great work- always inspiring to me!

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  11. Lovely flavors in this! Super nice dish - thanks so much.

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  12. looks so good, great use of lavender

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Thank you for stopping by and oh I would be thrilled even more if you could leave a comment... :) Cheers!

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