French Roasted Chicken and vegetables with Lavender over noodles

French Roasted Chicken and vegetables with Lavender over noodles
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  1. 3 lbs chicken, cut up
  2. 2 tsp seasoned salt
  3. ½ tsp dried lavender flowers
  4. ½ tsp dried Italian parsley
  5. ½ tsp dried rosemary
  6. ½ tsp dried thyme
  7. ½ tsp dried basil
  8. ½ tsp dried tarragon
  9. 6 carrots, sliced
  10. 1 medium onion, sliced
  11. 2 ribs celery, sliced (including the leaves)
  12. ¾ cup dry white wine
  13. ½ cup chicken stock
  14. 1 bay leaf
  15. 4 Tbsp extra virgin olive oil
  16. 1 Tbsp cornstarch mixed with 1 Tbsp cold water
  1. Preheat oven to 375 degrees. Mix dried herbs and spices together and sprinkle over all chicken pieces. Heat Dutch Oven over medium heat. Add 2 Tbsp oil to pan. Sauté veggies about 5 min, til they’re a bit soft but not browned. Remove veggies and set aside. Add remaining 2 Tbsp oil to pan and sauté chicken about 5 minutes on each side, til brown. Add veggies back to pot, add wine, stock and bay leaf.
  2. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear. Remove the chicken and veggies with a slotted spoon to a platter and cover with foil to keep warm.
  3. To make a quick gravy, set the Dutch oven with pan drippings over medium heat. Pour the cornstarch mixture into the juices. Stir til gravy simmers and thickens. Stir in a few Tbsp of cream or sour cream to make it even more decadent! Serve over buttered noodles.
Chef Ursula

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