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1
Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes.
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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, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes.
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5
Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
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6
Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
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7
Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more.
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8
Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
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9
Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
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10
Transfer chicken with tongs to a serving dish.
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11
Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened.
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12
Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.
