Seared Chicken Thighs//Honey Roasted Brussels Sprouts// Garlic Ricotta Mash//Scratch Rosemary Gravy

I'll be straightforward here. This is a no short-cuts recipe. It is going to take more than an hour, but it will be worth it when you finally eat it.

It's the kind of recipe that seems to have been lost between our grandparents and our generation and that's sad. Make Sunday Dinner Great Again. MSDGA?

Ingredients

• 4-5 skin on, bone-in, chicken thighs
• 1-1 1/2 cups chicken broth
• Salt, pepper, paprika
• 1/2 an onion
• 3 tablespoons honey
• 2 cups brussels sprouts, cut in half
• 2 rosemary sprigs
• 1 cup ricotta cheese
• 5 cloves garlic, 2 peeled and diced, 3 left whole
• 3 large russet potatoes 
• 6 tbsp butter
• 3 tbsp flour
• 2 tbsp olive oil

Directions

For Potatoes 

1.  Peel potatoes if you prefer, or leave skins on if you like them. Cut into even chunks, approx. a cubic inch. Peel 3 cloves of garlic
2.  Fill large pot with enough water to cover potatoes, add a pinch of salt, bring to a boil
3. Once boiling, toss in potatoes and 3 whole cloves of garlic
4. Boil until potatoes are fork tender
5. Drain potatoes with a strainer and place into a large bowl
6. Mash with the 1 cup ricotta cheese, and 3 tbsp butter until lumps are gone. Set aside

For Brussels Sprouts 

1. Pre-heat oven to high broil, move one rack to highest position, another in the middle
2. Cut sprouts in half lengthwise and put into a large bowl
3. Finely dice onion and garlic and add to bowl
4. Add honey, salt, pepper and olive oil to bowl
5. Toss and lay sprouts out on an baking sheet so that none of them are stacked 
6. Place rack on the highest rack and broil on high for approx 5-8 minutes until the sprouts are just starting to char
7. Move to center rack and set oven to bake at 400 and bake for another 10 minutes until heated through, but still crisp. 

For Chicken/Gravy

1. Season chicken thighs with salt, pepper and paprika. Keep Oven preheated at 400. 
2. Heat 1 tbsp of olive oil until near smoking in a large frying pan
3. Put in chicken thighs skin side down and cook until they become unstuck. A good fond should form as the chicken sears. Flip over and repeat. The thighs should shrink in size and the the outside 
4. Once both sides are seared place onto a greased baking pan and bake until cooked through on the middle rack. Approx. 25-30 mins
5. While the chicken is cooking keep the fat in the pan and add remaining 3 tbsp of butter and 2 sprigs of rosemary. 
6. Once butter is fully melted and bubbly add 3 tbsp flour and whisk until roux forms. 
7. Bring down to medium heat and slowly add chicken broth in 1/4 cup increments until desired thickness is reached. Sometimes this will require bringing heat up. 

Plate that up and you are good to go!