0 Full-screen Rosemary Chicken April 7, 2016 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 Directions1In a pan, add canola oil.2Bring to high heat.3Season chicken with salt & pepper, 2 branches of rosemary.4Fry until golden brown on all sides.5Remove chicken from pan, drain canola oil.6Add Tantillo California Extra Virgin Olive Oil, potatoes & garlic.7Cook until slightly browned.8Add chicken stock, cooked chicken, 2 more branches of rosemary.9Simmer, reduce 50%.10Add grape tomatoes.11Cook for 2 minutes.12Serve, garnished with parsley & remaining rosemary. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ...All fields are required to submit a review.