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Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
Set a 5–6 qt Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned and crisp at the edges, about 6–8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the pot.
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