3 Chicken Thighs
2 Medium Yukon Gold Potatoes, thinly sliced
4 oz. Grape Tomatoes, halved
6 Cloves Garlic, sliced
3 oz. Italian Parsley, finely chopped
5 Medium Rosemary Branches
1/2 c. Canola Oil
1/4 c. Tantillo California Extra Virgin Olive Oil
6 oz. Chicken Stock
Salt & Pepper to taste
1
In a pan, add canola oil.
2
Bring to high heat.
3
Season chicken with salt & pepper, 2 branches of rosemary.
4
Fry until golden brown on all sides.
5
Remove chicken from pan, drain canola oil.
6
Add Tantillo California Extra Virgin Olive Oil, potatoes & garlic.
7
Cook until slightly browned.
8
Add chicken stock, cooked chicken, 2 more branches of rosemary.
9
Simmer, reduce 50%.
10
Add grape tomatoes.
11
Cook for 2 minutes.
12
Serve, garnished with parsley & remaining rosemary.
Ingredients
3 Chicken Thighs
2 Medium Yukon Gold Potatoes, thinly sliced
4 oz. Grape Tomatoes, halved
6 Cloves Garlic, sliced
3 oz. Italian Parsley, finely chopped
5 Medium Rosemary Branches
1/2 c. Canola Oil
1/4 c. Tantillo California Extra Virgin Olive Oil
6 oz. Chicken Stock
Salt & Pepper to taste
