Marinate the chicken

• Place the chicken in a bowl with the smashed garlic, whole peppercorns, bay leaves and brown sugar.
• Pour in the vinegar and soy sauce, add the cracked black pepper and mix well.
• Cover and marinate in the fridge for 24 hours.

Sear the chicken

• Heat the oil in a hot pan and sear the chicken on all sides until golden brown.
• Flip the pieces over to brown the other side.

Simmer in the marinade

• Pour the marinade into the pan with the water.
• Bring to a boil, then turn the heat to low.
• Flip the chicken every 10 minutes until the meat falls off the bone.