Marinate chicken in sherry for 4-48 hours, at least overnight.

Combine sherry vinegar, dijon, basil, and honey in a large mixing bowl. Whisk together. Add a pinch of salt and pepper.

Pat dry. Coat chicken with enough oil to cover. Season with dried spices. Bake at 300° for approximately one hour or until thermometer reaches 165°

Serve with sauce and basil garnish

Variations; Lemon, white or apple cider vinegar, fruit puree, shallots, horseradish, parsley, parmesan, oregano,