Fragrant, tender, and deeply flavorful, this Lavender-Braised Chicken with Red Wine and Herbs transforms a rustic French cooking method into an aromatic, elegant dish. The chicken is first infused with cognac and lavender, then gently braised in red wine steeped with thyme, bay leaves, and toasted black peppercorns. The result is a beautifully balanced dish—earthy, floral, and savory—with tender chicken and a rich, perfumed sauce. It’s perfect for a cozy dinner or an impressive make-ahead meal for guests.
INGREDIENTS:
1 whole chicken, cut into serving pieces, or 4 chicken legs (thighs and drumsticks separated)
Cognac for drizzling on the chicken
1 teaspoon lavender, powdered
3 cups red wine (Côtes du Rhône, Quinta Cruz Touriga, or Zinfandel)
1-2 tablespoons dried lavender (adjust to taste)
3 bay leaves, divided
3 tablespoons black peppercorns, dry-toasted and cracked
8 sprigs fresh thyme, divided
2 cloves garlic minced
1 large onion, diced medium
2 large carrots, diced medium or sliced into ¼-inch coins
Olive oil, as needed
Salt and freshly ground pepper, to taste
2 cups chicken stock (or water, if needed)
METHOD:
Position a rack in the center and heat the oven to 425°F.
Drizzle the chicken pieces with cognac, then season with salt, pepper, and powdered lavender. Set aside to marinate lightly while preparing the braising liquid.
In a saucepan over medium-high heat, combine the red wine, 1–2 tablespoons lavender, 2 bay leaves, 2 tablespoons of the cracked peppercorns, and 4 thyme sprigs. Bring to a boil, reduce the heat, and simmer until the liquid reduces to about 2 cups. Remove from heat and strain; set aside.
Choose an ovenproof braising pan or Dutch oven just large enough to hold the chicken in a snug single layer. Heat a thin film of olive oil over medium-high heat. Add the carrots and sauté until lightly golden. Add the onions and cook until translucent. Stir in the garlic and cook just until fragrant. Remove from heat.
Arrange the chicken skin-side down over the vegetables. Add the remaining bay leaf, thyme sprigs, and peppercorns. Pour the strained wine reduction into the pan, then add enough stock or water to reach halfway up the chicken pieces.
Bring the liquid to a boil on the stovetop, then cover tightly with a lid or foil. Transfer to the oven and bake for 30 minutes.
Remove the lid and carefully turn the chicken so the skin side faces up. If needed, lift the pieces slightly on top of the vegetables so the skin is exposed. Return to the oven, uncovered, and roast for another 15 minutes, until the skin is crisp and browned.
Transfer the chicken and vegetables to a serving platter. Place the pan over high heat and reduce the cooking liquid until it reaches a sauce-like consistency. Adjust seasoning with salt and pepper.
Spoon the sauce over the chicken or serve it on the side.
YIELD: 4 servings
SOURCE: Chef Andrew E Cohen
