Peppered Lavender Chicken
8 chicken thighs
6 scallions, peeled and chopped
1 tablespoon extra virgin olive oil
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
2 tablespoons fennel seeds
1½ teaspoons dried thyme
2 tablespoons dried lavender flowers
Debone thighs and stuff with scallions. Coarsely grind black and white peppercorns, fennel seeds, thyme, and lavender flowers.
Combine with olive oil and coat things. Wrap thighs tightly with plastic wrap and refrigerate for at least two hours, preferably overnight for a more intense flavour.
Sautee over medium heat until golden brown. Season with salt and serve with sautéed potatoes and vegetables.