Braised buttermilk chicken with za’atar

Chicken legs	4
Za’atar	1 tablespoon
Garlic, minced	1 ½ tablespoons
Salt
Buttermilk
Thyme sprigs

1. Using a sharp knife, place the blade onto the leg bone about three-fourth of an inch from the ankle. 
2. Cut into the soft cartilage to release the meat and tendons. 
3. Place the leg bone between your fingers, and scrunch down the meat. 
4. Season the chicken on all sides with salt and sprinkle on the za’atar. 
5. Sprinkle some of the garlic onto the bottom of a casserole that will snuggle fit all the chicken pieces. 
6. Add the chicken to the casserole, and sprinkle the remaining garlic on top. 
7. Pour the buttermilk over the top of the chicken until it is three quarters covered. 
8. Top with the thyme. 
9. Place the chicken in the refrigerator for at least 10 hour, and no more than 24 hours. 
10. Remove the chicken from the fridge 30 minutes to an hour before cooking. 
11. Preheat to 375°F. 
12. Bake the chicken for 20 minutes, and then increase to 425°F and bake for another 15 to 20 minutes. 
13. Remove from the oven, and serve using the broth as a sauce.

Chicken Normandy

Butter, unsalted	4 tablespoons
Apples, Fuji or Jonagold, cored, cut into wedges	2
Flour
Chicken legs	4
Salt
Onion, peeled, sliced lengthwise into wedges	1 large
Brandy, apple	½ cup
Apple cider	2 cups
Thyme, dried	1 teaspoon
Cream	½ cup

1. Sprinkle salt over the chicken pieces, and let sit for 20 minutes at room temperature. 
2. Preheat to 375°F. 
3. Heat 2 tablespoons butter in a large sauté pan over medium heat. 
4. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. 
5. Sprinkle with salt; set aside on a paper towel-lined plate to drain. 
6. Dredge the chicken in flour and place in the sauté pan, skin side down. 
7. Add the 2 tablespoons butter. 
8. Fry until golden over medium to medium-high heat, about 3 to 5 minutes per side. 
9. Remove from the pan; set aside. 
10. Add the onions and increase the heat to medium-high. 
11. Spread the onions in an even layer to cover the pan. 
12. Sauté the onions, stirring occasionally, until they just begin to brown, about 5 to 8 minutes. 
13. Add the brandy and, using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. 
14. Let the brandy boil until it has reduced by half. 
15. Add the cider and bring to a boil. 
16. Sprinkle in the thyme and add a pinch of salt. 
17. Arrange the chicken legs in the pan so skin faces up and is not submerged by the cider-brandy mixture. 
18. Place in the oven and cook, uncovered, for 30 minutes. 
19. Remove the pan from the oven, and remove the chicken pieces from the pan; set aside. 
20. Place over high heat, add the apples, and boil to reduce the sauce by half. 
21. Add the cream and reduce the heat to low. 
22. Taste and adjust season as necessary.

Roasted Brussels sprouts with balsamic vinegar & honey

Brussels sprouts, halved, stems & ragged leaves removed	1 ½ pounds
Oil, extra-virgin olive	3 tablespoons
Salt, kosher	¾ teaspoons
Pepper, freshly ground	½ teaspoon
Vinegar, balsamic	1 tablespoon
Honey	1 teaspoon

1. Preheat to 425°F. 
2. Line a baking sheet with aluminum foil. 
3. In a large bowl, toss the sprouts with 2 tablespoons oil, salt, and pepper. 
4. Transfer to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. 
5. Transfer sprouts in a bowl; add 1 tablespoon oil, vinegar, and honey, and toss to coat evenly. 
6. Taste and adjust seasoning, if necessary, and serve.