Ingredients:

  • 2 lbs chicken thighs, bone-in skin-on
  • 0.5 cup Filipino cane vinegar
  • 0.33 cup soy sauce
  • 8 cloves garlic, smashed and peeled
  • 2 tsp whole black peppercorns
  • 4 dried bay leaves
  • 1 tbsp neutral oil
  • 0.5 cup water
  • 1 tsp brown sugar
  • 2 medium Yukon Gold potatoes, cubed

Instructions:

  1. Pat the chicken dry. Use paper towels to remove all moisture from the 2 lbs of chicken thighs. Note: This is the only way to get a real sear rather than just steaming the meat.
  2. Sear the skin. Heat 1 tbsp neutral oil in your pan. Place chicken skin side down for 5-7 minutes until deep golden and crispy.
  3. Flip and brown. Turn the chicken over and sear the other side for 3 minutes. Remove chicken and set aside on a plate.
  4. Sauté aromatics. Toss in your 8 smashed garlic cloves. Cook for 1 minute until fragrant and just starting to brown.
  5. Deglaze the pan. Pour in 0.5 cup cane vinegar, 0.33 cup soy sauce, and 0.5 cup water. Scrap the bottom of the pan to release the brown bits.
  6. Add seasonings. Stir in 2 tsp whole black peppercorns, 4 bay leaves, and 1 tsp brown sugar.
  7. Return chicken. Place the chicken back into the pan, along with the 2 cubed Yukon Gold potatoes.
  8. The gentle simmer. Bring to a boil, then immediately turn heat to low. Cover and simmer for 30 minutes until potatoes are tender.
  9. The final reduction. Remove the lid and turn the heat up slightly. Simmer for another 10-15 minutes until the sauce is glossy and thick.
  10. Rest the meat. Turn off the heat and let everything sit for 5 minutes before serving.