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.