Combine vinegar, soy sauce, minced garlic, bay leaves, black pepper and red pepper in a 13x9 glass casserole dish or an appropriate sized container/bag.

Add chicken, turn to coat. Cover and marinade for at least at least 3-4 hours, up to overnight.

In a dutch oven or large saute pan, heat up oil over high heat and brown chicken, about 5 minutes each side.

Stir in marinade.

Cover, reduce heat to medium-low. Simmer for 25 minutes, stirring occasionally and flipping chicken once or twice.

Uncover, increase to medium-high heat. Stir occasionally and flip chicken once or twice, continue to cook until sauce has thickened and reduced a bit, about 15 - 20 minutes.

Serve and enjoy : )