Heat a dash of oil in a deep frying pan. Add the onion and cook over a medium low heat until softened. Add chicken and marinade into the pan. Add water, Gregg's Bay Leaves (if using) and Gregg’s Cracked Peppercorns. Bring to the boil. Reduce heat and simmer for 20 minutes. Increase the heat and cook a further 10 minutes, until the chicken is cooked and sauce reduced until it coats the chicken. It will be thick and glossy.