2 tablespoons oil
8 chicken thighs
1 tablespoon cider vinegar
1 clove garlic, minced
1 bay leaf
1/4 cup soy sauce

In a 10-inch skillet, heat the oil and add the chicken, skin side down, the vinegar, garlic and bay leaf. Cook over moderate heat until brown, about 20 minutes. Turn the chicken and add the soy sauce; simmer until tender and brown, about 20 minutes longer. Remove the chicken and keep hot in a low oven. Pour liquid in skillet into a small container and skim off as much fat as you can; heat the remaining sauce, if necessary, and pour over chicken. From The Washington Post.