Provencal Vinaigrette
1/2 cup Herbes de Provence Olive Oil
1/4 cup Lavender Balsamic Vinegar
1 tsp Dijon mustard
1 shallot, minced
1 clove garlic, minced
VOOC Lavender Sea Salt
black pepper
Whisk the oil, balsamic, mustard, shallot and garlic together until well blended.
Add salt and pepper to taste.
Herbes de Provence Balsamic Chicken
3 tbsp Herb de Provence Olive Oil
6 chicken thighs, bone in
1/2 tsp VOOC Lavender Sea Salt
1/2 tsp black pepper
3 tbsp Lavender Balsamic Vinegar
2 tbsp water
2 tbsp honey
Heat the oil in a large skillet over medium heat.
Season the chicken with salt and pepper and add to the pan.
Saute 5 minutes until golden and flip to brown the other side.
Stir in the balsamic vinegar, water and honey.
Bring to a simmer, and cover.
Allow to simmer for about 10-15 minutes or until the chicken is cooked through. Turning frequently.
Remove the lid and continue cooking 5 minutes until the juice is reduced.
Serve with pan juices on the side.