Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips
Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, rosemary chicken thighs w roasted grapes and smashed parsnips. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook rosemary chicken thighs w roasted grapes and smashed parsnips using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
  1. Get 8-10 chicken thighs
  2. Get 2 tbsp olive oil
  3. Prepare 4 sprigs rosemary chopped
  4. Make ready 1 /2 pound of red grapes
  5. Take 2 tbsp balsamic vinegar
  6. Make ready 3 sprigs thyme
  7. Make ready Salt and pepper course on hand
  8. Get 8 potatoes and 3-4 small parsnips
  9. Take 1/3 butter
  10. Make ready 1/3 cup milk
  11. Get 1/4 sour cream
  12. Prepare 2 pinch’s of cinnamon
  13. Make ready 3 shallots
  14. Prepare 2 cloves garlic
Steps to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
  1. Rinse and pat dry chicken thighs. Sprinkle w generous amount of salt and pepper. I use sea salt or pink salt. Add some rosemary and fresh thyme on top. Set aside
  2. Using your cast iron skillet heat 2tbsp olive oil on 6/8 med high. Add in fresh garlic and spread on the bottom of hot pan.
  3. Add chicken, fat side down for 6-8 minutes then flip, sprinkle opposite side w salt, pepper, thyme, rosemary. Each side should be browned for 6-8 minutes. Take off the stove
  4. Add onions and grapes plus left over rosemary to the pan. Then pour / drizzle balsamic vinegar over chicken and grapes etc. Place your chicken and cast iron in oven for 20 minutes on 400.
  5. Start your peeled potatoes and parsnips by boiling, then prepare to mash them w milk, thyme, butter, sour cream and a dash of cinnamon.
  6. Enjoy a lovely dinner serve the chicken over the parsnip potatoes, serve w pan sauce! Enjoy

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