Soy sauce or Bragg’s amino acids – low-sodium or GF is fine
Vinegar – I use coconut vinegar but that can be hard to find. Rice vinegar works too.
3-4 bay leaves
1-2 tsp. black peppercorns (fresh!)
4 cloves garlic per lb. of chicken
pinch of brown sugar
2 lbs. bone-in chicken thighs (remove skin)
Instructions
Get out a large pot or Dutch oven. For each 2 lbs. of chicken, add 1/2 cup soy sauce, 1/2 cup vinegar, 1/2 cup water, 8 cloves garlic (whole, peeled and smashed slightly), 3-4 bay leaves, and 1-2 tsp. of black peppercorns. Add a pinch of brown sugar.
Bring everything to a boil then reduce heat to a very low simmer and cook, turning chicken pieces over occasionally, until done.
You can also do this in a slow cooker – depending on how much chicken you have, about 4-6 hours on high.
You can add some potato/sweet potato chunks, or large cauliflower florets too.
This is even better the next day after it’s had time to sit and absorb flavors in the fridge. Lift chicken/vegs out of the liquid and store in a nonreactive container. Pour the liquid into a jar and store separately. You can skim the fat off the top and pour some sauce over the chicken when you reheat it.
Serve with rice.
Note: If you prefer it less saucy, use 1/4 cup of each liquid ingredient per 2 lbs. chicken. You can do this with skin-on chicken and run it under the broiler after cooking to crisp up.