Step 1

Put chicken in a non-reactive bowl or casserole. Combine the vinegar and 1 tablespoon of the chopped garlic and pour it over the chicken, and toss, to coat. Marinate the chicken for 30 minutes, in the fridge or in a cool place. Remove chicken from the marinade, allowing excess liquid to drip back into the bowl, and transfer the chicken to a clean plate. Reserve the marinade.

Step 2

pat chicken dry with paper towels. Heat 2 tablespoons oil over medium heat in a large dutch oven or heavy pot with a lid. Brown chicken in batches (4-5 pieces at a time), starting skin side down for 3-4 minutes. Then turn it and brown it for just a minute on the other side. Transfer chicken to a plate and set aside. Pour out all but 2 tablespoons fat from the pot. (hint: It's easier if you pour it all out, into a small bowl or coffee cup, and then add back the 2 tablespoons).

Step 3

Turn the heat down to medium-low, add onions and remaining garlic to the pot and sauté, stirring occasionally, for about 10 minutes, until the onions are softened.

Step 4

Return the chicken to the pot along with any accumulated juices, reserved vinegar-garlic marinade, soy sauce, fish sauce, 1 teaspoon of black pepper, 2 bay leaves and ¼ cup of water. Stir to combine, bring to a boil, lower to a simmer, cover and cook at a low steady simmer for 1 hour or until the chicken is tender and the sauce is a rich brown color. Serve over rice.