Rosemary & Buttermilk Brined Chicken with Silky Herb Mashed Potatoes, and Sweet & Sour Brussel Sprouts

Serves 4

Rosemary & Buttermilk Brined Chicken - Recipe inspired by Samin Nosrat

4 - 4 ½ lb chicken

2 cups buttermilk

2 tablespoons kosher salt

2 large sprigs fresh rosemary, smashed with a knife

Silky Herb Mashed Potatoes

1 ¾ - 2 lbs yukon gold potatoes, peeled and cut into 1 inch pieces

1 quart half & half

1 large sprig fresh rosemary

1 large sprig fresh thyme

2 large cloves garlic, smashed

2 tablespoons salted butter

Salt

Sweet & Sour Brussel Sprouts

2 lb brussel sprouts, trimmed and halved lengthwise

¼ cup honey

2 tablespoons white miso pasta

A few dashes hot sauce

A splash of water

¼ cup olive oil

Salt & pepper

For the chicken…

Follow this method for the chicken, adding the rosemary into the buttermilk brine.

For the potatoes…

In a medium saucepan, add all of the ingredients and just enough half & half to cover the potatoes. Season with salt. Bring to a gentle simmer over medium heat, keep an eye on the temperature otherwise the cream may burn or boil over. Simmer until the potatoes are fork tender. 

Strain the cream from the potatoes and set aside in a saucepan to keep warm. Remove the herb stems from the potatoes.

Use a potato ricer and rice the potatoes back into its original sauce pan. Make sure to rice the garlic as well. Once all of the potatoes are riced, add the butter and slowly fold in the cream, bit by bit, until the desired consistency is reached. Do not over mix the potatoes or they will become gluey. Adjust seasoning and serve.

If not serving the potatoes right away, keep the remaining cream on hand to add as the potatoes may begin to dry out during hot holding. 

For the brussel sprouts…

Preheat the oven to 400F. 

In a large bowl, add the honey, miso paste, water, hot sauce, and season with salt and pepper. Mix until smooth. Add the olive oil and mix again. Toss the brussel sprouts in the sauce and spread cut side down on a sheet pan. 

Roast for 20 - 30 minutes, tossing half way through, until lightly charred and tender. Serve warm or cold.