- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 1/2 pounds skinless, boneless chicken thighs
- Ground black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 bay leaves
- Heat oil and garlic in a large skillet over low heat. Place chicken in a medium bowl; season with pepper, vinegar and soy; toss to coat.
- Increase heat under skillet to medium and cook garlic cloves until they turn golden brown. Remove garlic and add marinated chicken to the hot oil; cook, until well browned on both sides, about 3 to 4 minutes per side. Add reserved marinade, water and bay leaves. Cover pan, reduce heat and simmer until chicken is fully cooked, about 8 minutes. Remove lid and continue to simmer about 2 minutes longer.
- Remove chicken to serving dish, top with sauce and serve.