Half of the fun in Provence is enjoying the incredible local food and wine. Fresh seasonal foods are as visually beautiful to look at as they are delightful to taste. In fact, fresh fruit and vegetables at Provence markets approach art form.

Special guest writer, Julie Mautner recently wrote about many ways of cooking with lavender. Below, she shares with us one of her favorite lavender recipes, Chickens with Black Figs and Lavender, created by Chef Linda Gilbert.

Food and travel writer Julie Mautner has lived in St. Remy de Provence on and off for more than ten years. Prior to running off to the South of France, she was the executive editor of Food Arts Magazine in New York for ten years. Today she freelances for food and travel magazines, and sites in the US and UK. Julie's popular blog, The Provence Post is a written pulse on Provence. Her first book, The Food Network South Beach Wine & Food Festival Cookbook, will be published by Clarkson Potter in November 2010...VintageGardenGal

Chicken with Black Figs and Lavender

Serves 4 generously.  By Chef Linda Gilbert, Broadway Catering and Events.

Caterer and cooking teacher Linda Gilbert, loves this rich, comforting dish on a chilly autumn evening. For both the figs and lavender, she says using either fresh or dried form is fine.

Saute the chicken in 1 tablespoon of the oil until golden on the outside. Remove from the pan and set aside. Without cleaning the pan, add the other tablespoon of oil and saute the onions, stirring frequently to prevent burning. When onions are lightly browned, add the remaining ingredients. Stir to combine. Add the chicken cook slowly until done, about 15 minutes. Transfer chicken to serving platter. Turn up the heat and reduce the sauce until it is thick. Pour over the chicken and serve immediately. Bon Appetit!