This is more of a guideline than a strict recipe, but if you are flexible it is delicious. I followed the advice of another reviewer and used some sherry to deglaze the pan. I also added about a 1/4 of a thinly sliced onion with the garlic. I don't care for the taste of lavender so I followed a recipe by Emeril for making herbes de Provence.
The chicken doesn't really release much juice while browning as instructed (I used thighs, not drumsticks) but does while baking. So I added some of that juice back in at the final step and brought the sauce back to a boil. Served over rice, it was wonderful. I do recommend using boneless chicken if possible, as it was a bit messy to eat, but worth it!
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This is more of a guideline than a strict recipe, but if you are flexible it is delicious. I...