Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rosemary chicken thighs w roasted grapes and smashed parsnips. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something that I have loved my whole life. They are nice and they look wonderful.

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. Start your peeled potatoes and parsnips by boiling, then prepare to mash them w milk, thyme, butter, sour cream and a dash of cinnamon. Here is how you achieve it.

To get started with this particular recipe, we must 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. Get 8-10 chicken thighs
2. Prepare 2 tbsp olive oil
3. Get 4 sprigs rosemary chopped
4. Prepare 1 /2 pound of red grapes
5. Take 2 tbsp balsamic vinegar
6. Prepare 3 sprigs thyme
7. Make ready Salt and pepper course on hand
8. Prepare 8 potatoes and 3-4 small parsnips
9. Get 1/3 butter
10. Make ready 1/3 cup milk
11. Make ready 1/4 sour cream
12. Prepare 2 pinch’s of cinnamon
13. Make ready 3 shallots
14. Make ready 2 cloves garlic

Brush the olive oil mixture on the chicken. Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. CHICKEN THIGHS: Season chicken thighs with salt, pepper and Italian seasoning. Flip chicken and reduce heat to medium-low.

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

CHICKEN THIGHS: Season chicken thighs with salt, pepper and Italian seasoning. Flip chicken and reduce heat to medium-low. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string.

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