We originally found this recipe in a Taste of Home magazine in 1998 We liked it's ease and the not-sweet tang of the sauce. But it was lost for awhile in all the other recipes. I pulled it out recently and found that, while it was easy and practical, it also had a tendency to be underflavored and dry. So I went on America's Test Kitchen to find something similar, adapted those directions, and doubled my sauce. Turned out great!
Adjust oven rack to upper-middle position, about 5 inches from upper heating element; heat oven to 325 degrees. Combine the rest of the ingredients in a bowl and set aside Season chicken with salt and pepper.
Heat oil in 12" ovenproof skillet over medium-high heat until beginning to smoke. Brown chicken skinned-side down until very light golden, 1 to 2 minutes; using tongs, turn chicken and brown until very light golden on second side, 1 to 2 minutes longer. You're just searing the juices in, not cooking it through at this stage! Transfer chicken to plate and set aside.
Discard fat in skillet; off heat, add sauce mixture and, using a wooden spoon, scrape up browned bits on bottom of skillet. Simmer sauce over medium heat, stirring frequently with heatproof spatula, until sauce is thick and glossy, and spatula leaves clear trail in sauce, about 4 minutes. Off heat, return chicken to skillet, and turn to coat thickly with sauce; set chicken pieces skinned-side up and spoon extra sauce over each piece to create thick coating.
Place skillet in oven and cook until thickest parts of chicken breasts register 130 degrees on instant-read thermometer, 10 to 14 minutes. Set oven to broil and continue to cook until thickest parts of chicken breasts register 160 degrees, 5 to 10 minutes longer. Transfer chicken to platter and let rest 5 minutes. Meanwhile, whisk to combine sauce in skillet and transfer to small bowl. Serve chicken, passing extra sauce separately.