1. Heat a large pot over high heat until very hot; add the olive oil. Sear the chicken thighs well on all sides until nicely browned. Season with salt and freshly ground pepper.
2. When the chicken legs are ready, add the butter, sprinkle in the flour, and stir until no dry flour remains.
3. Deglaze with the white wine; once it evaporates, add the chicken stock and the lavender.
4. Reduce the heat and let it simmer gently for 35-40 minutes.
5. When the chicken is nearly done, add the lemon zest, lemon juice, salt, and freshly ground pepper.
6. Stir well, simmer 2-3 minutes more, remove from the heat, and serve.
Serving suggestion: accompany with homemade mashed potatoes or a nice baked pilaf.
