Yields 6 servings
6 boneless, skin-on chicken-breast halves
Kosher salt
Freshly ground black pepper
1/2 lb. pancetta or slab bacon, cut into 1/2-inch cubes
1 T olive oil
15 garlic cloves
Canola oil
1 T fresh rosemary, chopped, plus sprigs for garnish
Preheat oven to 400°F. Rinse chicken, and pat dry. Salt and pepper each piece. Set aside. In a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. Remove with a slotted spoon, and set aside. Drain off all but 1 tablespoon of the fat. Add the olive oil and garlic. Cook until the cloves are golden, then bake in the oven until the cloves are soft, 5 to 7 minutes. Carefully remove the pan from the oven, and set aside.
Meanwhile, in a large ovenproof skillet, heat 1 inch of canola oil over high heat until very hot but not smoking. Carefully place the chicken skin-side down in the hot oil. Let cook 3 to 4 minutes to start crisping the skin. Do not turn. Carefully transfer the pan to the oven, and bake until the chicken is cooked through, 7 to 8 minutes. Remove the pan from the oven, and plate.
