Bryan And Laura Foltz, Chicken, Family
3 lb Chicken thighs. split breasts. or tenders
1/2 cup vinegar
1/4 cup soy sauce
3 garlic cloves. crushed
1/4 tsp Salt
1/4 tsp peppercorns, crushed
1 bay leaf
white or yellow rice to serve with the chicken
In a large sauce pot, mix all ingredients except chicken; add chicken and cover.
Let stand (refrigerated) for 2 to 3 hours.
Bring slowly to a boil; lower heat and simmer for 30 minutes.
Uncover and simmer 15—20 more minutes or until liquid evaporates and chicken is lightly browned; remove bay leaf before serving.