It seems weirds, but the vinegar sauce actually sweetens and tenderizes the chicken. This is from a cookbook called Lost Recipes by Marion Cunnigham.
One 8-piece chicken (2-3 lbs.)
salt and pepper
6 Tbsp vegetable oil
1/2 cup red wine vinegar
3/4 cup water
1 tsp minced garlic
1 tsp minced marjoram or tarragon (or a bit more)
1 Tbsp fresh parsley
1. Sprinkle the chicken with salt, pepper, and chicken rub. Rub it in.
2. Heat 4 Tbsp of oil in a skillet over medium-high heat. Brown the chicken on all sides for 8-10 minutes. Pour half the vinegar and all the water over the chicken. Cover and cook on low for 30 minutes. Remove the chicken and keep warm.
3. Add the garlic to the skillet and cook for 1 minute. Add the remaining vinegar and cook for 1 minute. Add salt, pepper, and remaining oil. Stir to make a sauce and pour it over the chicken. Sprinkle on marjoram and parsley.