April 7, 2016
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.