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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rosemary chicken thighs w roasted grapes and smashed parsnips. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
  1. Get 8-10 chicken thighs
  2. Make ready 2 tbsp olive oil
  3. Get 4 sprigs rosemary chopped
  4. Prepare 1 /2 pound of red grapes
  5. Make ready 2 tbsp balsamic vinegar
  6. Prepare 3 sprigs thyme
  7. Prepare Salt and pepper course on hand
  8. Take 8 potatoes and 3-4 small parsnips
  9. Take 1/3 butter
  10. Make ready 1/3 cup milk
  11. Make ready 1/4 sour cream
  12. Get 2 pinch’s of cinnamon
  13. Take 3 shallots
  14. Make ready 2 cloves garlic
Instructions 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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