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We hope you got insight from reading it, now let’s go back to rosemary chicken thighs w roasted grapes and smashed parsnips recipe. 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 cook Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
- Get chicken thighs
- Use olive oil
- You need rosemary chopped
- Use /2 pound of red grapes
- Provide balsamic vinegar
- Provide thyme
- Get Salt and pepper course on hand
- Get potatoes and 3-4 small parsnips
- Prepare butter
- You need milk
- Provide sour cream
- Take pinch’s of cinnamon
- Provide shallots
- Provide garlic
Instructions to make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
- 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
- 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.
- 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
- 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.
- Start your peeled potatoes and parsnips by boiling, then prepare to mash them w milk, thyme, butter, sour cream and a dash of cinnamon.
- Enjoy a lovely dinner serve the chicken over the parsnip potatoes, serve w pan sauce! Enjoy
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