Directions

1. Season the chicken with 2 teaspoons of salt; set aside.
2. Heat a 10-inch deep skillet over medium-high heat. Add the bacon, and cook until crispy.Transfer the cooked bacon to a paper towel-lined plate to drain. Spoon the oil from the pan into a heatproof container.
3. Add 1 tablespoon of oil back to the pan over medium-high heat. Add 4 pieces of chicken to the pan, skin side down. Cook, undisturbed until the underside is a deep golden color, 5 to 7 minutes. Turn the chicken and cook on the other side until deep golden, about 5 minutes more. Transfer to a dish. Repeat with the remaining pieces of uncooked chicken, adding more of the reserved oil, if needed, to prevent it from sticking to the pan. Set the browned chicken aside while you prepare the sauce. (Note: The chicken is not cooked through yet; it’ll finish cooking in the sauce.)