EAT

Braised Bistro Roasted Chicken

Elevate your chicken dish with a combination of heavenly flavors. A bit of sweetness from the dates, savory aromatics, salty brine from the capers and fresh herbs give the sauce decadence. Using a bone in, skin on breast helps to retain moisture and adds flavor. This looks complicated, but it’s a simple braising technique and the majority of the ingredients are for the braising sauce, which all goes in the pot and melds together while in the oven. Serve with a simple potato or rice dish and a green salad.

INGREDIENTS (SERVES 4) » 4 bone-in, skin on chicken breasts » Kosher salt and cracked pepper » 2 tablespoons olive oil » 2 tablespoons unsalted butter divided » 8 to 10 pearl or cipollini onions peeled (large ones halved lengthwise) » 3 shallots peeled (large ones halved lengthwise) » 4 cloves of garlic, peeled, smashed and roughly chopped » ¼ cup drained capers » 8 to 10 sprigs of thyme » ½ cup dry white wine » 1½ cups low-sodium chicken stock » 8 Medjool dates, pitted and halved lengthwise » 1 ½ tablespoons apple cider vinegar » 1 lemon, zested and juiced INSTRUCTIONS • Preheat the oven to 375 degrees. • Wash and dry the chicken thoroughly and bring to room temperature. Season the chicken liberally with salt and pepper. In a heavy bottomed Dutch oven, heat the olive oil and 1 tablespoon of butter. Brown the chicken breast until golden on both sides. Remove and set aside. • Deglaze the pot with the wine and add onions and shallots. Cook until caramelized and golden. Add the garlic and a few sprigs of thyme and cook until the garlic becomes fragrant. Add the broth, capers, dates, apple cider vinegar and lemon. Reduce temperature down by one-third. Add the chicken back to the pot, spooning the sauce all around it. Place in the oven, covered and cook for about 25 to 30 minutes until the internal temperature of the chicken is 160 F. • If the sauce needs further reduction, remove the chicken and keep warm.

Reduce the sauce on the stovetop until the desired consistency and pour it over the chicken. Serve garnished with fresh thyme springs.

Lemon Lavender Cake

This recipe comes from the British food writer Diana Henry. You might expect these fresh, light flavors in the spring, but it’s really delicious during the winter months, too. The yogurt and olive oil keep it moist and healthy. It is especially decadent when still warm from the oven with a bit of cream or vanilla ice cream. I purchased edible organic lavender from Amazon.

INGREDIENTS (SERVES 8) » Unsalted butter for the cake pan » 1½ cups granulated sugar » ¾ tablespoon edible dried lavender » 1½ cups of all-purpose flour » ½ teaspoon baking powder » ½ teaspoon baking soda » ¼ teaspoon salt » 2 large eggs, lightly beaten » 1 cup Greek yogurt » ½ cup mild olive oil » Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice » Confectioners sugar for dusting » Springs of fresh lavender for garnish INSTRUCTIONS • Preheat the oven to 350 degrees. • Butter an 8-inch diameter cake pan and line the bottom with parchment. • Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking sodas and salt together into a bowl. Stir in the lavender sugar. In a separate bowl mix the eggs, yogurt and olive oil together and gradually stir into dry ingredients but don’t over-mix. Scrape the batter into the prepared pan.

• • Bake for 45 to 50 minutes until the cake comes away from the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the parchment paper and set on a wire rack to cool. Dust with confectioners sugar just before serving and decorate with lavender.