1 cup white wine vinegar
1 cup soy sauce
4 cloves garlic, crushed
2 dried bay leaves
12-14 pieces total (combination of drumsticks, wings, and thighs)
2 cups chicken broth
Salt and pepper
2 tablespoons chopped parsley
For the marinade: In a medium bowl, combine the vinegar, soy sauce, garlic, and bay leaves.
Arrange the chicken in a single layer in a glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
Place the chicken and marinade in a large, high-sided skillet and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 30 t minutes, turning the chicken over 1/2 way through . Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Season with salt and pepper, to taste. Pour the sauce over the chicken. Sprinkle with chopped parsley.