We have done plenty with chicken and bacon. What we have not done is cooked chicken under thick, meaty slabs of bacon—until last night. I seasoned boneless, skinless chicken thighs with salt and put them in a single layer in a pan. I topped the chicken with thick slices of bacon. We cooked the chicken until it and the bacon were done, about 40 minutes. The chicken cooked in the bacon fat and its own juices. It was a quick confit. We let the chicken rest for 10-ish minutes and served it with the bacon alongside a tomato and cucumber salad. The chicken was moist, tender, smoky, and rich. Chicken under a brick is fine, but chicken under slab bacon is so much better.
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