| 1 | Pour 3 tablespoons of vinegar over chicken and marinate for 4 hours. |
| 2 | Preheat oven to 350°F. |
| 3 | Wash potatoes very well. |
| 4 | Do not peel and cut into ? slices. |
| 5 | Steam in a vegetable steamer for about ten minutes or until almost tender. |
| 6 | In a small skillet, saute the onion in olive oil over medium heat. |
| 7 | Mix in remaining vinegar, 1 tablespoon, and a tablespoon of water. |
| 8 | Mix in potatoes and toss to coat. |
| 9 | Pour the potato mixture into a large casserole. |
| 10 | Sprinkle the potatoes with half of the thyme. |
| 11 | Remove chicken from marinade and place on top of potatoes. |
| 12 | Season with remaining thyme and pepper to taste. |
| 13 | Bake for 30 to 40 minutes. |
| 14 | Or until chicken is cooked through |
