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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, rosemary chicken thighs w roasted grapes and smashed parsnips. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something that I have loved my entire life.

To begin with this particular recipe, we have to 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. Prepare 8-10 chicken thighs
  2. Prepare 2 tbsp olive oil
  3. Get 4 sprigs rosemary chopped
  4. Get 1 /2 pound of red grapes
  5. Take 2 tbsp balsamic vinegar
  6. Get 3 sprigs thyme
  7. Take Salt and pepper course on hand
  8. Make ready 8 potatoes and 3-4 small parsnips
  9. Make ready 1/3 butter
  10. Take 1/3 cup milk
  11. Take 1/4 sour cream
  12. Make ready 2 pinch’s of cinnamon
  13. Take 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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