Recipe of Any-night-of-the-week Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, rosemary chicken thighs w roasted grapes and smashed parsnips. One of my favorites. For mine, I’m gonna 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 recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something which I have loved my whole life. They’re nice and they look wonderful.

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

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

1. Make ready 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. Get 2 tbsp balsamic vinegar
6. Take 3 sprigs thyme
7. Make ready Salt and pepper course on hand
8. Take 8 potatoes and 3-4 small parsnips
9. Get 1/3 butter
10. Take 1/3 cup milk
11. Take 1/4 sour cream
12. Get 2 pinch’s of cinnamon
13. Make ready 3 shallots
14. Get 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

So that’s going to wrap it up with this exceptional food rosemary chicken thighs w roasted grapes and smashed parsnips recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!