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

Before you jump to Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

For the most part, people have been trained to believe that “comfort” foods are terrible for the body and have to be avoided. But if your comfort food is candy or junk food this holds true. At times, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that, when you consume them, may better your mood. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Cold water fish are great for eating if you are wanting to fight depression. Herring, trout, tuna, wild salmon, and mackerel are all rich in omega-3s and DHA. These are two substances that boost the quality and function of the gray matter in your brain. It’s true: consuming a tuna fish sandwich can greatly raise your mood.

As you can see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to rosemary chicken thighs w roasted grapes and smashed parsnips recipe. You can cook 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 cook Rosemary Chicken Thighs w Roasted Grapes and Smashed Parsnips:
  1. Get chicken thighs
  2. Get olive oil
  3. Use rosemary chopped
  4. Get /2 pound of red grapes
  5. You need balsamic vinegar
  6. Use thyme
  7. Provide Salt and pepper course on hand
  8. Prepare potatoes and 3-4 small parsnips
  9. Use butter
  10. Take milk
  11. Take sour cream
  12. Prepare pinch’s of cinnamon
  13. Take shallots
  14. Take garlic
Instructions 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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