Tantillo Recipes

Rosemary Chicken

April 7, 2016

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


1In 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.


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