My two favorite things in the kitchen: Cast Iron pans and bacon.
I’m not sure when my love affair with cast iron began- but it has been recent. And my love for bacon…well it’s been going on for years and years. Cast iron just makes everything crispier, tastier, better. Plus when your husband calls in and says he’s going to be late you can put the entire pan in the oven to stay hot.
If you keep bacon drippings in a mason jar in your fridge, a habit I learned from my grandfather, you can skip the cooking of the bacon and just use a little bit of your saved drippings.
Or you can go all fancy and get a drippings jar-
- 3 slices bacon, cut into small pieces.
- 3 lb chicken breast
- salt and pepper
- 1 tsp thyme
- 2 cloves garlic, minced
- Crisp the bacon in a large cast iron pan on medium high heat.
- Remove the bacon and drain on a paper towel. Remove most of the bacon grease, leaving just enough to sauté the chicken.
- Generously sprinkle the chicken with salt, pepper and tyhme on both sides.
- Place the chicken and garlic in the pan and cook.
- Turn once cooked halfway through and the outside crisps.
- Cook until chicken is done.
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