130606 auberge french lavender chicken Recipes

olive oil, lavender honey, drops lavender , cooking essence (or lavender flowers, crushed), crushed garlic clove, juice of half a lemon, salt and pepper

plain flour, brown sugar, powdered dried lavender flowers, salt, baking powder, eggs, milk, vanilla extract, butter, melted and allowed to cool slightly, cooking spray or butter, lavender honey, to serve, cream, to serve, butter, to serve

unsalted butter, garlic, chopped, ancho chili powder, hot sauce (recommended : frank s), honey, salt and freshly ground black pepper, french-cut chicken breasts, ground cumin (8 teaspoons), canola oil, heavy cream, creme fraiche, chopped parsley , plus some whole leaves for garnish, crumbled blue cheese (recommended : cabrales)

chicken pieces, skin on, coarse salt, flour, smoked bacon (1/4 inch thick ), vegetable oil, onion, finely chopped, white pepper, crumbled dried tarragon, stewed tomatoes, dry white wine, chicken bouillon cube, broken into pieces, frozen green peas, thawed, carrots, peeled and cut into 1 inch rounds, red potatoes, flat leaf parsley, finely chopped, salt

chicken breasts, split, bone-in, onions, sliced, garlic cloves, minced, olive oil, uncooked rice, beef broth, white wine, thyme, black pepper, salt , to taste

skinless, boneless chicken breast halves, fresh lavender, bacon, salt and pepper to taste, red pepper flakes , or to taste, shredded cheddar cheese

skinless chicken breasts , cut into thin strips, red capsicum, very thinly sliced, light sour cream, garlic clove, finely chopped, french tarragon or 3 -4 tbsp fresh leaves, olive oil, salt and black pepper, to taste, fettuccine pasta

sliced carrots, sliced mushrooms, sliced celery, french s french fried onions, divided, boneless chicken breast halves, white wine, chicken stock, garlic salt, black pepper, paprika

stove top stuffing mix (chicken flavor), carton french onion dip, cream of mushroom soup, cooked chicken, in bite size pieces

chicken , 3* to 4 1/2 lbs., lumps of fat and tail removed, rinsed and patted very dry, fine sea salt (1 1/2 tsp. for a 3- to 3 3/4-lb. chicken or 2 tsp. for a 4- to 4 1/2-lb. chicken), pepper (3/4 tsp. for a smaller chicken or 1 tsp. for a larger 1), french herb seasoning rub or, mediterranean coriander seasoning rub (optional), olive oil (for plain or french herb chicken)

boneless skinless chicken breasts, ranch salad dressing, bottled hot pepper sauce, french-fried onions, crumbled, crushed corn flakes

chicken portions, butter, olive oil, onion, halved and sliced, garlic heads, about 7 oz,separated into cloves and peeled, dry white wine, chicken stock (broth), fresh thyme, fresh rosemary, bay leaves, salt, fresh ground pepper

chicken breasts, raclette cheese (french or swiss), chicken gumbo soup, capers, brine (from capers), salt, ground black pepper, onion powder, ground oregano

chicken breasts, boneless & skinless, pounded to uniform thickness, salt and black pepper, all-purpose flour, olive oil, butter, leeks, cut into 1/2-inch squares, mushrooms, quartered, tarragon vinegar, heavy cream, diced tomato, fresh, ripe, seeded, basil, fresh , julienned, divided, parmigiano-reggiano cheese, linguine or 1 lb fettuccine

all-purpose flour, baking soda, salt, organic honey (or 1 cup baker s sugar plus 1 cup ), buttermilk, vegetable oil, eggs, whole fresh edible french lavender flowers, organic lavender oil, mascarpone, organic honey, vanilla extract, tangerine juice, tangerine zest, sanding sugar, tangerine zest

chicken pieces, olive oil, dried or rinsed fresh lavender blossoms, garlic, minced or pressed, prepared barbecue sauce, salt, cucumber salsa

barbecue sauce, dried lavender flowers, olive oil, garlic cloves, minced, broiler/fryer chicken (3 to 4 lb), cut up