In a Dutch oven or heavy skillet, brown the chicken in oil. Add other ingredients, cover and simmer on low heat about 45 minutes.

Serving suggestion: Serve over brown rice.

Note: This recipe works fine in the Crock-pot. You can even omit browning the chicken in oil, if you like (I usually do when I use the Crock-pot). Just throw the chicken, vinegar, soy sauce, and onion in the Crock-pot and cook for about 5 hours on high, or 8 to 9 hours on low (cooking times may vary depending on the age, make, and size of your slow cooker).

Per Serving: 173 Calories for breast (126 Calories for thigh); 4g Fat (19.9% calories from fat) for breast (5g Fat for thigh); 29g Protein; 6g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1449mg Sodium.
Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.