How to Make Speedy Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rosemary chicken thighs w roasted grapes and smashed parsnips. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really 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 is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something which I’ve loved my entire life. They’re nice and they look wonderful.

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 cook it.

The ingredients needed to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:

1. Take 8-10 chicken thighs
2. Take 2 tbsp olive oil
3. Prepare 4 sprigs rosemary chopped
4. Make ready 1 /2 pound of red grapes
5. Prepare 2 tbsp balsamic vinegar
6. Get 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. Prepare 1/3 cup milk
11. Get 1/4 sour cream
12. Make ready 2 pinch’s of cinnamon
13. Make ready 3 shallots
14. Make ready 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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