Whisk together to make Dressing: 2/3 Cup balsamic vinegar, 1 cup chicken broth, 4 Tbsp. white sugar, 2 cloves minced garlic, and 1 sprig each of Rosemary, thyme & oregano. Cut a whole chicken into pieces and marinate in the dressing for an hour. Heat 2 Tbsp Olive Oil in large skillet over medium heat. Cook chicken in skillet until starting to brown (about 6 minutes per side). Pour the remaining marinade over the chicken in the pan, and cook for an additional 15 minutes. Serve with salad.
Chef John Des Biens, The Roost, 9100 E Saanich Rd, North Saanich, 250- 655-0075. “The passionate farm experience.”