Name: Rosemary Chicken
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

Rating

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

In a pan, add canola oil.

Bring to high heat.

Season chicken with salt & pepper, 2 branches of rosemary.

Fry until golden brown on all sides.

Remove chicken from pan, drain canola oil.

Add Tantillo California Extra Virgin Olive Oil, potatoes & garlic.

Cook until slightly browned.

Add chicken stock, cooked chicken, 2 more branches of rosemary.

Simmer, reduce 50%.

Add grape tomatoes.

Cook for 2 minutes.

Serve, garnished with parsley & remaining rosemary.

Ingredients