Rating
Tantillo Recipes
 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

Directions

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.

Rosemary Chicken