Ingredients
1 cup white vinegar1/4 cup soy sauce1 whole garlic bulb, smashed and peeled2 teaspoons kosher salt1 teaspoon coarsely ground pepper1 bay leaf2 pounds bone-in chicken thighs or drumsticks1 tablespoon canola oil1 cup water
Preparation
In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.
In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
