Baked Chicken with Shallots

2		Chicken Thigh - Raw, Skinlesses
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1		Garlic Clove - Fresh
1/2  teaspoon		Rosemary - Dried
1/2  teaspoon		Ground Thyme
1/2  teaspoon		Ground Leaves Marjoram
1/2  teaspoon		Basil - Dried, Ground
1  pinch		Morton Table Salt - Iodized
1  pinch		Ground Black Pepper
1  cup		College Inn Chicken Broth - Canned
2  tablespoons		Shallots - Fresh, Chopped

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Heat olive oil in a large ovenproof sauté pan with a lid. Add shallots and allow to brown.
Add chicken and sear on each side, about 2 minutes per side. Add garlic and sauté for about 1 minute, or until you can smell the aroma.
Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add remaining chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil.
Cover and bake 20 to 30 minutes, or until chicken is tender.
Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side