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1
Combine all the ingredients except the garnish with 1 cup water in a covered pot large enough to hold the chicken in one layer.
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2
Bring to a boil over high heat; reduce the heat to medium-low or low (you want a slow simmer, nothing more) and cook, covered, for about 30 minutes, turning once or twice, until the chicken is cooked through.
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3
(You may prepare the recipe to this point and refrigerate the chicken in the liquid for up to a day before proceeding.)
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4
Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler.
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5
The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
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6
Remove the chicken and dry it gently with paper or cloth towels.
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7
Boil the sauce over high heat until it is reduced to about 1 cup; discard the bay leaves and keep the sauce warm.
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8
Meanwhile, grill or broil the chicken until brown and crisp, about 5 minutes per side.
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9
Garnish, then serve the chicken with the sauce.
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10
In step 1, add about 3/4 cup coconut milk, homemade (page 584) or canned, to the cooking liquid.
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11
In step 3, after the liquid has been reduced, add another 3/4 cup coconut milk and reduce again until about 1 cup remains.
