Braised Chile Garlic Chicken

I have a new favorite "theme and variations." Braised dark meat chicken.

This particular cut of poultry is rather affordable. And its slightly higher fat content means it sucks up the flavor and remains succulently moist.

This recipe is a hybrid barbecue/Asian sauce. I'm trying to figure out how to adapt it for short ribs...

Braised Chile Garlic Chicken
From Everyday Food.
Makes 4 servings.

1 tablespoon vegetable oil
4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated
4 garlic cloves, finely chopped
3/4 cup white vinegar
1/2 cup soy sauce
1/2 teaspoon red-pepper flakes
1/4 cup sugar

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.