Vinegar-Braised Chicken with Garlic and Bay Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a tangy vinegar and soy sauce reduction with aromatic garlic and bay leaves, a comforting Filipino classic. This filipino ready in about 65 minutes pairs chicken thighs, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp cooking oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes.
  3. Step 3: Remove chicken and set aside. Add 6 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 cup white vinegar, 1/4 cup soy sauce, 1 tbsp sugar, and 1/2 cup water, then bring to a gentle simmer.
  5. Step 5: Return chicken to skillet, add 2 bay leaves and 1 tsp black peppercorns, cover, and simmer on low for 40 minutes, turning chicken occasionally.
  6. Step 6: Remove chicken and bay leaves. Skim excess fat from sauce, return chicken to sauce, and simmer uncovered for 10 minutes until sauce thickens and coats chicken.

Frequently asked questions

How long does Vinegar-Braised Chicken with Garlic and Bay Leaves take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vinegar-Braised Chicken with Garlic and Bay Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Vinegar-Braised Chicken with Garlic and Bay Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vinegar-Braised Chicken with Garlic and Bay Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vinegar-Braised Chicken with Garlic and Bay Leaves?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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