top banner alert icon

In response to COVID-19, disconnections are suspended through May 31, 2021 and payment arrangement options are available. Read our latest COVID-19 updates.

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


In an 8-by-8-inch baking pan, line with 6 strips bacon. Place three pieces of chicken, skin side down, on bacon. Sprinkle with 1 tablespoon salt and 1/2 teaspoon black pepper. Place remaining strips of bacon, garlic, bay leaves, thyme and sage on top. Lay remaining pieces of chicken, skin side up, on bacon mixture. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate for 12 hours.

Heat oven to 200°F. Remove all bacon and savories. Rinse chicken with water, pat dry and place in an oven-proof metal pot. Sprinkle with peppercorns and 1/2 teaspoon salt. Add olive oil to cover chicken. Cover pot and bake for 12-14 hours. Remove meat from bones and serve as is or in sandwiches, salads or tacos.

Serve in sandwiches or shred for taco filling and serve in flour tortillas.

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

Makes 3-4 cups filling.

No nutritional analysis available.


Leave a review

Overall Rating
Selecting the check box will display a pop-up.