Heat enough olive oil in a heavy frying pan to barely cover the bottom. When oil is hot, lay in the chicken and potatoes which have been cut into 2 inch squares. Add salt and pepper to taste and fry slowly until brown on all sides. When richly brown and nearly tender, sprinkle in the garlic, rosemary and parsley, and stir well. Cover and cook 10 minutes more. If the browning has been sufficiently slow, the chicken and potatoes will be tender and well browned.
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