I had received a bunch of lavender from a friend awhile back, hung them to dry, and emailed her today to find out if they were organic so I could use them in this recipe.
In a large, flat bottomed pan, saute two diced spring onions and one diced leek. When those are softened, add the chicken - 1 diced, boneless, skinless chicken thigh per person - and cook through completely. Add lavender, 1 T minced garlic, 1 C dried plums, 1 T honey, and 1/2 a bottle of beer. Bring to a boil, reduce heat, and simmer until sauce is thickened. Stir in 2 C wild arugula until just wilted. Season with salt and pepper. Serve with rosemary potatoes.