2 1/2 lbs. chicken (bone-in), cut into serving pieces

     3-4 cloves garlic, minced

     1/2 c. white vinegar

     1/4 tsp. black peppercorns, cracked

     2 bay leaves

     3/4 tsp. salt or desired amount to taste 

     Vegetable oil for frying

Combine all of the ingredients except the oil in a stovetop-safe deep glass or stainless steel pot, coating the chicken evenly with spices.  Bring to a boil over medium heat then reduce heat to medium-low.  Cover and simmer for about 30 minutes or until tender.  Gently turn chicken occasionally during the course of

cooking.  Remove chicken pieces from sauce (set sauce aside) and pan-fry the chicken in the vegetable oil until browned on both sides.  Transfer to a serving platter.  Skim the fat from sauce then pour the sauce over the chicken.           Serve warm with steamed white rice.  Serves 5-6.

Recipe from LastMinuteCooking.com