Directions:

• In a small pot drizzle in 2 tsp oil and heat over medium heat. Mince 1 sprig of thyme and rosemary as well as 1 clove garlic. Add minced garlic and herbs to oil and saute for 1 minute. Pour in 1 cup rice and toast rice for 3-5 minutes stirring often.

• Pour in 2 cups stock, 2 tsp salt, and ½ cup water into rice. Stir to combine and bring to a boil. Once at a boil turn to low and simmer for 40-50 minutes.

• Preheat oven to 425 F. Toss carrots on to a foil lined sheet tray and drizzle with olive oil and a sprinkle of salt and pepper. Roast carrots until they are well caramelized. The time will vary depending on the size of your carrots so check often after 20 minutes. They are done when they are well caramelized and can be easily pierced with a knife.

• Sprinkle 1 lb deboned chicken thighs with 2 tsp salt and ½ tsp pepper.

• Set a pan over medium heat and drizzle 1 tbsp oil and once hot, place chicken in pan. Let sear for 5-6 minutes before flipping. After a good sear has been made, flip and cook for another 2-3 minutes. After they have gained a little color on that side, move the thighs to the sheet tray with the carrots and finish cooking in the oven. This should time up well with the next step.

• Pull carrots from the oven when they look like they have about 10 minutes left and and toss ½ bunch of asparagus into tray and roast for 10 minutes.

• Place that pan back over medium high heat and toss in 1 tbsp butter. Finely dice ½ onion and 1-2 cloves garlic. Place 2-3 sprigs of sage in the melted butter and fry the sage for 1-2 minutes. Pull the sage from the pan and toss in the mined onion and garlic. Saute for 2-3 minutes. After that, pour in ½ cup stock and deglaze the pan. Once all the bits and fond are off the bottom of the pan, reduce the stock by about 1/3. Should take 4-5 minutes. Then spoon in 1 tbsp of jam and the zest of 1 lemon and stir to combine.

• Pull the sheet tray from the oven and serve. Make sure to spoon plenty of sauce and garish with fried sage leaves.

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