Bone-in chicken thighs and drumsticks get a deep, golden sear before braising low and slow with smashed garlic, bay leaves, and whole black peppercorns until fall-apart tender. The braising liquid ā bright with vinegar and just a touch of sugar ā reduces down into a glossy, savory sauce that clings to every piece of chicken. It's a one-pan dinner with minimal cleanup and maximum payoff, ladled straight over steamed white rice and finished with a scatter of fresh scallions. The skin stays crisp-edged from that initial sear, while the meat underneath turns fork-tender from the long simmer. This classic braise is a solid pick for a gluten free dinner rotation, no complicated substitutions required to get there. Simple pantry aromatics do all the heavy lifting, making this one of those recipes that tastes like it took a lot more effort than it actually did.
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Pat the chicken pieces dry with paper towels. In a large skillet or wide saucepan, heat the oil over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear, undisturbed, for 4ā5 minutes until the skin is golden brown and releases easily from the pan. Flip and sear the second side for 2ā3 minutes until lightly browned. Transfer the chicken to a plate.
Pour off all but about 1 teaspoon of fat from the pan. Add the smashed garlic cloves and cook over medium heat, stirring, for about 1 minute until fragrant and just beginning to turn golden at the edges.
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