Recipe of Award-winning Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive 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 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 is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to 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 cook it.

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

1. Prepare chicken thighs
2. Get olive oil
3. Prepare rosemary chopped
4. Take /2 pound of red grapes
5. Prepare balsamic vinegar
6. Take thyme
7. Get Salt and pepper course on hand
8. Take potatoes and 3-4 small parsnips
9. Get butter
10. Get milk
11. Prepare sour cream
12. Prepare pinch’s of cinnamon
13. Make ready shallots
14. Prepare 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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