Ingredients

Serves 4

　　8 chicken drumsticks (or 4 drumsticks and 4 thighs; about 2 1/2 pounds total)

　　4 garlic cloves

　　1 tablespoon vegetable oil

　　1/2 cup cider vinegar

　　1/4 cup soy sauce (preferably Kikkoman)

　　1 teaspoon black peppercorns

　　1 Turkish bay leaf or 1/2 California bay leaf

　　Accompaniment: cooked rice

　　

Step 1

Pat chicken dry. Coarsely chop garlic. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, about 8 minutes for each batch. With tongs transfer chicken as browned to a plate.

　　

Step 2

Pour off all but 1 tablespoon fat from skillet and in remaining fat cook garlic over moderately low heat, stirring, until golden. Add vinegar, soy sauce, peppercorns, bay leaf, and chicken, with any juices that have accumulated on plate, and simmer, covered, 15 minutes. Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thickened and coats chicken, about 15 minutes.

　　

Step 3

Serve chicken with rice.