Bacon’d Chicken Confit

Featured in the Honolulu Star-Advertiser on February 21, 2018.
Recipe compliments of Brandon Hanagami, Culinary Arts Teacher, Mililani High School.



Bacon’d Chicken Confit

  • 12 strips bacon
  • 6-8 chicken thighs or legs, skin-on, bone-in, fat trimmed
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10 cloves garlic, crushed
  • 4 bay leaves
  • 4 sprigs thyme
  • 6 sage leaves
  • 1 1/2 teaspoon black peppercorns
  • 1/2 teaspoon salt
  • 4 cups olive oil


  1. In an 8-by-8-inch baking pan, line with 6 strips bacon.
  2. Place three pieces of chicken, skin side down, on bacon.
  3. Sprinkle with 1 tablespoon salt and 1/2 teaspoon black pepper.
  4. Place remaining strips of bacon, garlic, bay leaves, thyme and sage on top.
  5. Lay remaining pieces of chicken, skin side up, on bacon mixture.
  6. Sprinkle with 1/2 teaspoon salt.
  7. Cover and refrigerate for 12 hours.
  8. Heat oven to 200°F.
  9. Remove all bacon and savories.
  10. Rinse chicken with water, pat dry and place in an oven-proof metal pot.
  11. Sprinkle with peppercorns and 1/2 teaspoon salt.
  12. Add olive oil to cover chicken.
  13. Cover pot and bake for 12-14 hours.
  14. Remove meat from bones and serve as is or in sandwiches, salads or tacos.
  15. Serve in sandwiches or shred for taco filling and serve in flour tortillas.

Makes 3-4 cups filling.

Note: Brown chicken pieces to a nice crisp. Leftover oil can be stored airtight in refrigerator and used like butter for sautéing.


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