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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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When it comes to sitting down to an evening meal you should also think about lean proteins as well as fish such as salmon. The great thing about salmon is that as well as other nutrients it is also loaded with Omega-3. Now when you choose to have a steak for supper one thing you should remember is that 3 ounces will supply you with all the protein you will need for the day. In order to minimize your fat intake you ought to cut off any visible fat before you prepare the meats.

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We hope you got benefit from reading it, now let’s go back to rosemary chicken thighs w roasted grapes and smashed parsnips recipe. You can have rosemary chicken thighs w roasted grapes and smashed parsnips using 14 ingredients and 6 steps. Here is how you do that.

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

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