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Ingredients requirements Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
- Prepare 8-10 for chicken thighs
- You need 2 tbsp olive oil
- You need 4 sprigs for rosemary chopped
- Give 1 - /2 pound of red grapes
- Take 2 tbsp - balsamic vinegar
- You need 3 sprigs - thyme
- Make ready for Salt and pepper course on hand
- Make ready 8 for potatoes and 3-4 small parsnips
- Take 1/3 butter
- Make ready 1/3 cup - milk
- Need 1/4 sour cream
- Need 2 for pinch’s of cinnamon
- You need 3 of shallots
- Need 2 cloves - garlic
Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips making:
- 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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