Chicken baked in balsamic vinegar

Marinated overnight in balsamic vinegar, OO, and the usual Italian herbs (dry).

Before the 45-min bake, I topped up the BV and substituted Chinese cooking wine for white since I ran out. In hindsight, I should've gone with my usual preference---red because the cooking wine washed out the flavor or I may have used too much. 

I remember it being more potent the last time I made it. It's still good though