1 package chicken thighs
2 large onions, chopped coarsely
1 tablespoon olive oil
1/3 cup soy sauce (a little less if you prefer less salty)
1 bay leaf
2 teaspoons peppercorns

Pour the onions into a large heavy pot. Then lay chicken on top of onions. Add
the olive oil and soy sauce. Sprinkle peppercorns and bay leaf over all
(alternately, you may prefer to enclose the peppercorns inside a piece of
cheesecloth). Cover pot and cook at very low heat for 1-1/2 hours. Serve over
rice.