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

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips.

You can have Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

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

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips instructions

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.