Hello everybody, hope you are having an incredible day today. Today, we’re going 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 will make it a little bit tasty. This will be really delicious.

Be the first to rate & review! Season the chicken thighs liberally on all sides with salt and pepper. In a small bowl, combine the rosemary and olive oil. Brush the olive oil mixture on the chicken thighs.

Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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 make Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:

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

Flavorful Oven Roasted Rosemary Chicken Thighs in Wine Sauce will create a mouth watering aroma around your kitchen. After chicken thighs are browned, mushrooms and garlic are sautéed together, then white wine and chicken stock are added to the pan along with minced fresh rosemary! The flavours of fragrant rosemary and fruity grapes make this roast chicken recipe (using kosher meat and wine) a great roast alternative. Once done, the chicken should be crisp and golden on the outside and the juice should run clear from the thigh.

Steps 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

The flavours of fragrant rosemary and fruity grapes make this roast chicken recipe (using kosher meat and wine) a great roast alternative. Once done, the chicken should be crisp and golden on the outside and the juice should run clear from the thigh. Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs. Remove chicken from baking sheet and place on several layers of paper towels, skin side down.

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