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