Pan Seared Chicken with Crispy Bacon and Tomato Confit
This dish is a symphony of textures and flavors, a truly restaurant-worthy experience created with simple ingredients. Imagine golden brown, crispy skinned chicken, incredibly tender and juicy within, perfectly complemented by the salty crunch of pan fried bacon. Nestled alongside are slow cooked, bursting cherry tomatoes, their natural sweetness intensified and mellowed into a jam like confit, glistening with a hint of savory bacon fat. This recipe, inspired by rustic European farm cooking, transforms everyday ingredients into an elegant meal, offering a delightful interplay of savory, umami, and subtly sweet notes that linger on the palate, making every bite a memorable culinary journey.
Ingredients
- •2 boneless, skin on chicken thighs, about 200g each
- •4 slices streaky bacon, about 100g
- •200g cherry tomatoes
- •1 tablespoon olive oil
- •Salt, to taste
- •Black pepper, freshly ground, to taste
Dietary Info
Instructions
- 1
Pat the chicken thighs dry with paper towels, then season generously with salt and black pepper on both sides.
- 2
In a large, cold skillet, lay the bacon slices flat. Cook over medium heat for 8-10 minutes, turning occasionally, until crispy. Remove the bacon, reserving the rendered fat in the pan, and set aside on a paper towel lined plate to drain and cool.
- 3
Add the cherry tomatoes to the same skillet with the bacon fat. Cook over medium low heat for 10-15 minutes, stirring occasionally, until the tomatoes soften, burst, and their juices reduce into a thick, jam like confit. Season lightly with salt and pepper, then remove from the pan and set aside.
- 4
Increase the skillet heat to medium high. Add the olive oil. Once shimmering, carefully place the chicken thighs skin side down in the hot pan. Sear for 8-10 minutes until the skin is deeply golden brown and crispy.
- 5
Flip the chicken thighs and continue to cook for another 8-10 minutes, or until the internal temperature reaches 74 degrees Celsius and the chicken is cooked through and tender.
- 6
Let the chicken rest for 5 minutes before slicing. Crumble the crispy bacon. Plate the sliced chicken alongside the warm tomato confit, then sprinkle with the crumbled bacon.
- 7
Serve immediately, enjoying the contrast of crispy skin, tender chicken, and sweet, savory tomatoes.
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