Let's connect. 973.470.8100 or write us. | Send A File | Sandy Connect

May’s SandySpice Recipe for Luberon No. 4

May’s SandySpice Recipe for Luberon No. 4

For all of our SandySpice members…Get ready for May’s spice – Luberon No. 4. The dried lavender flower in this blend, an expression of a traditional herbes de Provence, brings subtle floral notes and unexpected texture to lamb, roasted vegetables, poultry and even sablé biscuits.

Braised Chicken Thighs with Bacon & Peppers

Makes 6 servings

12 bone-in chicken thighs, with skin
3 tablespoons Luberon N.4, divided
3 slices bacon, cut crosswise into ¼-inch pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 small red onions, thinly sliced (about 4 cups)
6 garlic cloves, thinly sliced
2 cups white wine
2 cups chicken stock
10 Peppadew peppers, cut into ¼-inch slices
¼ cup finely chopped parsley
3 tablespoons thinly sliced preserved lemon
Kosher salt


1. Season the chicken all over with 1 tablespoon of salt and 2 tablespoons of Luberon N.4
2. In a Dutch oven or large skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer the bacon to paper towels, leaving the fat in the pan. Add 1 tablespoon of the olive oil to the skillet, then add the chicken skin side down (you may need to work in batches). Cook the chicken, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a platter, leaving the fat in the pan.
3. Add the onions, garlic and the remaining tablespoon of Luberon N.4 to the skillet and cook over medium-low heat, stirring occasionally, until golden brown, about 15
minutes. Deglaze with the wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
4. Return the bacon and chicken to the skillet and add the chicken stock. Bring to a boil, lower the heat and add the chicken stock. Bring to a boil, lower the heat and simmer, covered, for 20 minutes. Add the Peppadew peppers, cover and continue simmering until the chicken is cooked through, about 25 minutes longer.
5. Stir in the parsley and preserved lemon, drizzle with olive oil and serve.

la-boite-logoRecipe provided by LA BOÎTE.
For more recipes and spices check out “The Art of Blending” by Lior Lev Sercarz

Photography by Thomas Schauer.


Sandy Alexander Inc. is the largest independently owned, high-end commercial graphics communications company in the nation, serving the needs of Fortune 500 companies and many other enterprises from coast to coast. Sandy Alexander’s broad array of services range from digital solutions, to sheetfed & webs with in-line finishing/personalization, wide & grand format and printing for retail visual merchandising. Because of Sandy Alexander’s broad range of resources, Sandy Alexander can provide the most impactful and efficient printing for any campaign regardless of substrate, size or quantity. Sandy Alexander is also a leader in protecting the environment with 100% wind energy, SGP certification, and tri-certification for chain-of-custody sustainability paper.