Chicken with lavendar and nectarines

Preparation time: 10 minutes
Cooking time: 1 hour

1.5kg chicken, skin-on, spatchcocked
250ml fruity white wine
3 tbsp olive oil
3 tbsp white balsamic vinegar
4 tbsp Lincolnshire honey
4 slightly under-ripe nectarines, stones removed and cut into quarters
10 sprigs of fresh lavender
Sea salt and black pepper
Preheat oven to 190C/Gas 5.

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August 2017

Season the chicken with sea salt and black pepper, and put into an ovenproof dish, large enough to hold the chicken.

Boil the wine until it has reduced to about 100ml, than add the oil, balsamic and honey.

Put the quartered nectarines around the chicken and season. Brush each piece of nectarine with a little olive oil. Then drizzle the balsamic mixture over the chicken and nectarines, and scatter with the lavender. Pour 100ml of water around the base of the chicken.

Roast the chicken for 50 minutes, basting often. The chicken should be cooked through and glazed with the honey; the peaches should be slightly caramelised.

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