I like dishes that have a “bite” to them, and this vinegar chicken has that in spades. Be warned that this dish is pretty strong and may not appeal to everyone. More cream could be added at the end, and/or maybe some sugar could lower the tartness, but to me, I like the tartness. If using bone-in chicken thighs with skin, I tend to salt the skin and keep uncovered in the refrigerator overnight. Plus, I do not like dealing with bones, so usually remove them and keep in the freezer for use later to make chicken stock. When cooking with skin, I keep the skin away from being covered with liquid.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/chicken-with-vinegar