In a non-reactive sauté pan, place the soy sauce, vinegar, garlic, peppercorns, and bay leaves.
Add the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce until it is reduced by half and thickens slightly. Remove bay leaves.
Serve 2 chicken thighs with 30 mL (2 Tbsp) sauce.
Serve with rice and sauteed/steamed broccoli or other vegetable.