Update, Making Recipe Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips Restaurant Style

Without fail cooking ultimate Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips easy, delicious, practical.

Good Afternoon all, at this time you get prepare recipe Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips with 14 ingredients and 6 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips.

Ingredients all Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips #

1. Needed 8-10 : chicken thighs.

2. Needed 2 tbsp : olive oil.

3. Prepare 4 sprigs : rosemary chopped.

4. Prepare 1 : /2 pound of red grapes.

5. Needed 2 tbsp : balsamic vinegar.

6. Prepare 3 sprigs : thyme.

7. Prepare : Salt and pepper course on hand.

8. Needed 8 : potatoes and 3-4 small parsnips.

9. Prepare 1/3 : butter.

10. Needed 1/3 cup : milk.

11. Prepare 1/4 : sour cream.

12. Prepare 2 : pinch’s of cinnamon.

13. Needed 3 : shallots.

14. Needed 2 cloves : garlic.

If all raw materials Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking 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.

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