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1
Cook bacon in a deep, 12-inch, heavy skillet over moderately-low heat, turning twice, till crisp, about 8 min.
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2
Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
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3
While bacon is cooking, pat chicken dry and season with salt and pepper.
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4
Brown in bacon fat, beginning with skin-side down, in 2 batches, over moderately-high heat, turning, about 8 min.
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5
Transfer browned chicken with tongs to a plate, and pour off all but 2 Tbsp.
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6
fat from skillet.
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7
Lower heat, add in onions to skillet and cook, covered, stirring occasionally, till soft and pale golden brown, about 10 min.
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8
Remove lid and cook onions, stirring, till deep golden brown, about 10 min more.
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9
Add in garlic and 1 c. water to skillet and boil, stirring, 1 minute.
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10
Return chicken to skillet, turning pcs to coat, then arrange them skin-sides up and gently simmer, covered, till chicken is cooked through and garlic is tender, about 30 min.
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11
Transfer chicken with tongs to a serving dish.
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12
Add in vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or possibly a potato masher, till slightly thickened.
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13
Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
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14
This recipe yields 4 servings.
