Pollo a la Cacerola

(A tangy way to prepare chicken, that just falls off the bone. Rod got this recipe from his mother and I ask him to make it about once a week.)

5 or 6 chicken thighs w/o skin
Salt & pepper
1 Tbls cooking oil
Two large potatoes, peeled and chopped into 1 inch cubes
Apple vinegar
2 large bay leaves
1 Tbls flour
2 cloves minced garlic

Wash chicken thighs, dry with paper towels and season with salt & pepper.

In a deep pot (that has a lid) brown chicken thighs in the cooking oil. Add the chopped potatoes and nearly cover (about 7/8ths) the chicken and potato mixture with apple vinegar. Use water to finish covering the mixture.

Put flour in a glass jar with 1/3 cup water and shake to mix. Add to pot and stir. Stir in bay leaves and garlic.

Cover and bring to a boil. Reduce heat and simmer until potatoes can be easily pierced with a fork but are still a little firm (about one hour).

Remove lid and continue to simmer until sauce is reduced by half.