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Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips
Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips

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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. To make rosemary chicken thighs w roasted grapes and smashed parsnips you need 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
  1. Get 8-10 chicken thighs
  2. Provide 2 tbsp olive oil
  3. Use 4 sprigs rosemary chopped
  4. Take 1 /2 pound of red grapes
  5. Take 2 tbsp balsamic vinegar
  6. You need 3 sprigs thyme
  7. Use Salt and pepper course on hand
  8. Provide 8 potatoes and 3-4 small parsnips
  9. You need 1/3 butter
  10. Get 1/3 cup milk
  11. Get 1/4 sour cream
  12. Take 2 pinch’s of cinnamon
  13. Provide 3 shallots
  14. You need 2 cloves garlic
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

They are fine and they look wonderful. Rosemary Roasted Chicken with Delicious Gravy Chicken is brushed with butter, fresh rosemary, salt and pepper. This is placed in a roasting pan of vegetables and stock that is the basis for the gravy. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.

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