Tarragon Chicken Skillet – Rocky Mountain Olive Oil

Ingredients

• 2 tablespoons Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• salt and pepper
• 1 pound baby potatoes, quartered; 3-4 cups
• 1 pound boneless skinless chicken thighs, 6-8 thighs cut into 1 inch pieces
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1/4 cup Rocky Mountain Olive Oil Tarragon White Balsamic Vinegar
• 1/4 teaspoon salt
• 1 tablespoon tarragon, chopped
• 2 cups zucchini, sliced
• 1 tablespoons arrowroot starch or cornstarch
• 2 cups cherry tomatoes