PORTLAND, Maine —  4 chicken thighs 

 1/2 cup apple cider vinegar 

 1/2 cup soy sauce 

 ¼ cup brown sugar 

 4 cloves garlic, crushed 

 1 onion, chopped 

 1 teaspoon coarse ground black pepper 

 3 bay leaves 

Sear chicken legs in coconut oil until browned, remove and set aside.

Sautee the onion in the same pan until translucent then add the garlic. Sautee for 3-4 more minutes then add the remaining ingredients. Bring to a boil and then reintroduce the chicken. Cover and simmer for 30 minutes, stirring occasionally. 

Serve on a bed of white rice and shredded cabbage.  

* For a Southern Philippine style add coconut milk to taste.

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