Step 1

In a glass measuring cup whisk together vinegar, soy sauce, brown sugar, and peppercorns. Set aside.

Step 2

Heat oil in a large pot over medium-high heat. Dab skin on chicken dry with paper towels then add 3 thighs to pot, skin side down. Let sear until golden brown on bottom, about 4 - 6 minutes.

Step 3

Transfer chicken to a plate then repeat with remaining 3 thighs, while adding garlic to pan with chicken during the last 30 seconds to saute briefly to remove harsh bite.

Step 4

Remove pan from heat and carefully pour in vinegar mixture, return 3 chicken pieces to the pot, skin side down. Nestle in bay leaves. Return to heat, bring sauce just to a boil then reduce heat to low, cover and simmer 20 minutes.

Step 5

Flip chicken to opposite side, continue to simmer, uncovered, until chicken is cooked through and about 20 minutes longer.

Step 6

Remove bay leaves. Serve chicken warm over rice with some of the sauce spooned over**.