4 pieces of chicken – In this case, two thighs and two legs
2 Tablespoon Olive oil
6 Garlic cloves with the skin on. (You can add as much as you like. Most recipes call for a full head of garlic)
2 Tablespoons brown sugar
1/2 Cup of Soy Sauce
1/2 Cup of Vinegar
4 Bay Leaves
10-12 Black Peppercorns
Using a heavy base saucepan (I use a cast iron saucepan; Staub) saute the chicken pieces in olive oil and brown the meat on all sides.
Once browned, remove the fat except 1 tablespoon.
Add the vinegar, soy sauce, bay leaves, garlic and sugar over the chicken pieces. Mix well and ensure the sugar has melted. Bring to a boil and reduce to a low-medium heat to keep a soft boil. Put the lid on and cook for 30 – 35 minutes.
Check on a few occasions to ensure the sauce does not stick to the bottom of the saucepan.