Bone-in chicken thighs and drumsticks get a deep, golden sear before braising low and slow in a tangy, garlicky sauce built on cane vinegar, whole peppercorns, and bay leaves. The long simmer pulls every bit of flavor from the smashed garlic while the chicken turns fall-apart tender, and that final uncovered reduction is what gives the sauce its glossy, spoon-coating finish. A quick trip skin-side down at the end re-crisps the chicken for a nice contrast against the rich braising liquid. Spoon it all over steamed rice with a scatter of scallions and you've got a genuinely satisfying, deeply savory dinner. This one's a solid pick for a gluten free table, no complicated technique required, just a hot pan, a good braise, and a little patience.
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Pat the chicken thighs and drumsticks dry with paper towels and season lightly with salt. Heat the oil in a large (12-inch) skillet or wide sauté pan over medium-high heat until shimmering.
Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate.
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