Marinate:

1. Put chicken into a large bowl. In a small bowl combine vinegar with 1 tablespoon of the chopped garlic,  pour over chicken and toss, to coat. Marinate for 30 minutes in the fridge or in a cool place. Remove chicken from marinade, allowing excess liquid to drip back into the bowl, and transfer chicken to a clean plate. Reserve the marinade.

Cook:

1. Pat chicken dry with paper towels (this helps it brown).
2. Heat 2 tablespoons oil over medium heat in a large dutch oven or heavy pot with a lid. Brown chicken in batches (4-5 pieces at a time), starting skin side down for 3-4 minutes. Then turn and brown for a minute or so on the other side. Transfer to a plate and set aside.
3. Pour out all but 2 tablespoons fat from the pot. (hint: It's easier if you pour it all out, into a small bowl or coffee cup, and then add back the 2 tablespoons).
4. Turn heat down to medium-low, add onions and remaining garlic to the pot and sauté, stirring occasionally, for about 10 minutes, until the onions are softened.
5. Return chicken to the pot along with any accumulated juices. Pour in reserved vinegar-garlic marinade, soy sauce, fish sauce, 1 teaspoon of black pepper, 2 bay leaves and ¼ cup of water. Stir to combine, bring to a boil, lower to a simmer, cover and cook at a low steady simmer for 1 hour or until the chicken is tender and the sauce is a rich brown color.
6. Serve over rice.