2 tablespoons vegetable oil
1/3 cup chicken stock
1 onion, thinly sliced
1 carrot, sliced
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried sageflower
1 teaspoon dried basil
1 teaspoon dried rosemary
salt to taste
Heat oil in a large nonstick skillet over medium heat. Stir in chicken stock, onion, carrot, water and basil. Cook over medium heat for 15 minutes, stirring occasionally. Transfer chicken mixture to a large bowl; pour in chicken broth, reserving 1/2 cup. Cook 15 minutes, stirring occasionally. Reduce heat to medium, and stir in rosemary, thyme, garlic, salt and rosemary. Season with basil, rosemary and marjoram. Cover, and simmer over low heat for about 60 minutes.
Remove from heat, and stir remaining chicken into sauce. Return to heat. Stir in rosemary, garlic, salt and marjoram. Cook 15 minutes, stirring occasionally. Spoon mixture into a sterilized oak dish. Fill the pan with foil, and pour the remaining liquid over chicken. Cover, and refrigerate overnight.
Starts cooking about 20 minutes before meat is tender.