1/4 cup water
1 tablespoon vegetable oil
1 tablespoon balsamic vinegar
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil
3/4 teaspoon dried rosemary
4 boneless, skinless chicken thighs
In a large saucepan over medium heat, stir together water, oil, vinegar, salt, basil, oregano, basil, rosemary and chicken. Return to a slow rolling boil, stirring frequently, until thickened. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Discard garlic and rosemary, and serve.