In a Cast Iron Pan cook the sliced bacon over medium heat until browned.

Transfer the bacon to a plate and leave the bacon fat in the Cast Iron Pan.

Season the chicken with salt and pepper and place it in the skillet skin side down.

Cook until the skin is brown and crispy (about 7 minutes) turn the chicken and cook for another 5 minutes.

Remove most of the bacon grease leaving a little behind to cook with.

Turn the heat to medium low and add the garlic and shallot stirring frequently until browned and soft.

Add the cider vinegar to the Cast Iron Pan stirring to remove brown bits from the pan.

Add the chicken broth, fish sauce, soy sauce, bay leaves and pinch cayenne to Cast Iron Pan, turn up the heat, and bring to a simmer.

Return the chicken and bacon to the Cast Iron Pan and cook over medium low heat for 30 minutes. Turn the chicken occasionally.

Remove the bay leaves and serve over rice.