4 chicken legs cut in half or 8 chicken thighs (Leah you could use a couple of those chicken breasts)
4 garlic cloves
1/2 cup of white wine vinegar
1/4 cup of soy sauce
1 teaspoon of hot pepper flakes (more or less to taste)
1 tablespoon of sugar.
Place the chicken skin side down in a pre-heated frying pan, cook until golden then turn over. The chicken will release enough fat, you really do not need to add any. Cook on both sides until golden brown then remove and put aside.
Pour all but 1 tablespoon of fat from the pan add the finely chopped garlic and cook until fragrant stirring all the time then add the remaining ingredients.
Add back the chicken skin side up.
Turn the head down to a simmer, put a lid on and cook for about 15 minutes until the chicken is cooked through.
Remove the chicken and boil the sauce to reduce down by about half and it has an almost syrupy consistency.
Serve the chicken on rice with the sauce poured over.
This was tasty and quick, two very important criteria for a week night supper.