1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons Worcestershire sauce
4 chicken leg quarters, quartered
Heat vegetable oil in a large skillet over medium heat. Saute garlic and basil for about 3 minutes.
Stir in rosemary, thyme, salt and Worcestershire sauce. Cover and simmer for 2 minutes.
Stir chicken into skillet with garlic and basil mixture. Cook over medium heat for about 15 minutes, or until chicken is golden brown and juices run clear. Transfer chicken to a shallow dish. Cover, and refrigerate.