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Brown chicken skin side down, moving pieces a few times as needed for browning.
Turn chicken over and brown other side about 4 minutes
While chicken browns, combine soy sauce (preferably low sodium and gluten-free if needed), white wine vinegar, water, minced or crushed garlic, bay leaves, coarse black pepper
Pour sauce over chicken and cook for about 10 minutes, covered and at very low simmer.
Then turn chicken over and cook covered for 30 minutes
Remove chicken to a plate and cover tightly to keep warm. Increase heat and cook the sauce until it's reduced enough to coat your spoon
Serve chicken over white jasmine rice and spoon extra sauce over the chicken.