Steps

1. Finely chop 1/2 onion and 1/2 - 1 clove garlic.
   🕒 02:50
2. Cut 2 slices of bacon into thin strips.
   🕒 03:20
3. Cut 1 large chicken thigh into 2 pieces and season with salt (to taste) and pepper (to taste). Tip: Seasoning with olive oil and pepper is recommended.
   🕒 03:32
4. Heat 2 tbsp olive oil in a frying pan and sear the chicken thigh, skin-side down, until golden brown. Tip: Searing the skin side first protects the meat, resulting in a tender and fragrant finish.
   🕒 04:16
5. Once the chicken thigh is browned, remove it from the pan. Tip: Overcooking the meat side will make it tough, so remove it at this stage. Leave the rendered chicken fat in the pan.
   🕒 04:46
6. In the same pan with the chicken fat, sauté the chopped onion. Tip: Sautéing in the rendered chicken fat further enhances the flavor.
   🕒 05:21
7. Once the onion is softened, add the minced garlic and thinly sliced bacon and sauté. Tip: Add the garlic at this stage to prevent burning. The fat rendered from the bacon also adds to the deliciousness.
   🕒 05:47
8. Return the chicken thigh to the pan with the sautéed vegetables and bacon, and toss to combine. Tip: Allow each piece of chicken to absorb the flavors from the onions and bacon.
   🕒 06:25
9. Add 2 tbsp cooking sake (rice wine) and let the alcohol evaporate. Add 1/2 can (200g) whole peeled tomatoes, crushing them as you add. Tip: While canned tomatoes are convenient, using fresh tomatoes will result in a lighter flavor.
   🕒 06:44
10. Stir in 1 tsp sugar, 1/2 tsp salt, and pepper (to taste), and simmer until thickened. Tip: Sugar balances the acidity. The chicken, seared only on one side, will remain tender.
    🕒 07:32
11. For the finishing touch, add a small amount of olive oil and top with mozzarella cheese (to taste). Tip: Adding olive oil gives a glossy appearance.
    🕒 08:34
12. Cover the pan and let the cheese melt from the residual heat.
    🕒 09:08
13. Sprinkle with coarse ground pepper (to taste) and serve.
    🕒 09:35