Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 whole chicken legs (thigh and drumstick separated or 1 whole chicken, cut up)
  • 2 small onions (chopped)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • Coarse sea salt and freshly ground black pepper
  • 1/2 cup dry sherry or Marsala
  • 1/2 teaspoon saffron threads dissolved in 1 tablespoon very hot water
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 1/2 cup vodka
  • 1/2 heaping tablespoon dried lavender buds
  • 1 tablespoon honey
  • 1 cup chopped toasted almonds

Instruction

  • Heat a large Dutch oven or pot over medium heat. Add the oil and let it warm until it's shimmery and beginning to thin and flow. Add the chicken, skin side down, working in batches if needed so as not to crowd the chicken. Cook until browned on all sides. Transfer the browned pieces to a plate.
  • Spoon off all but a very thin film of fat and oil. Add the onions to the pot and cook over low heat until softened and translucent, 5 to 10 minutes.
  • Add the spices and cook, stirring, for another minute or two. Add the sherry, saffron, water, and balsamic vinegar and stir to combine. Return the chicken to the pot, cover tightly, and let cook slowly over the lowest possible heat, turning the chicken once, until it's cooked through, about 45 minutes.
  • Place the chicken on a platter and pour the excess fat into a defatting pitcher or scoop it off with a spoon. You should have about 1 1/4 cups liquid.☞TESTER TIP: If you're serving the braised chicken later in the day or the next day, when it's even better after the flavors have melded, you can refrigerate everything and simply skim the hardened fat on the surface with a spoon.
  • About 20 minutes before serving time, in a small pan, heat the vodka to just below boiling. Take it off the heat and add the lavender buds. Let steep for 15 minutes.
  • Strain and discard the flowers and add the vodka to the defatted pan juices. Return to medium heat long enough to cook off the alcohol, 3 to 4 minutes.
  • Pour the lavender-enhanced pan juices over the chicken and gently heat until warmed through. Pour the honey over the top, add the toasted almonds, and serve.