In retrospect? I would have marinaded, added a bit more garlic and browned the chicken after, not before, for maximum skin crispage. But hey - it was a weekday, and I wanted something fairly low-maintenance.
- 2 lbs. chicken thighs, skin on
- 1 tbsp. vegetable oil
- 7 cloves garlic (about 1-1/2 heaping tbsp.), minced
- 1/2 cup cider vinegar
- 1/4 cup soy sauce
- 1 heaping tsp. black peppercorns
- 2 bay leaves
Remove chicken and place in a bowl. Pour off all but a tablespoon or two of the drippings. Turn the heat to low and saute the garlic till it's light brown and fragrant (about 1-3 minutes). Deglaze the pan with the liquids, making sure to scrape with a wooden spoon.
Add the rest of the ingredients and stir to combine. Return the chicken to the pan, skin side up; add any accumulated juices, too. Bring to a gentle simmer, cover the pan, and
Remove chicken and reserve. Turn heat to medium-high and reduce sauce to desired consistency, stirring often and correcting seasoning if necessary.
Return chicken to pan, remove from heat, and serve with white rice, drizzling sauce over both.