Add thinly sliced onion, shallot, thyme sprigs, and three - fourths of chopped garlic to
pan drippings in skillet; season with salt and pepper.
Whisk flour
into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes.
Cook bacon, in batches, in a large skillet over medium - high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels,
reserving drippings in skillet.
Add pork to
drippings in skillet; sauté 8 minutes, turning to brown on all sides.
Add the onions to the bacon
drippings in the skillet and cook, stirring often, until caramelized, about 5 minutes, then remove and set aside along with the bacon.
Add shallot to pancetta and
drippings in skillet; sauté 1 minute.
Add onion and vinegar to
drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute.
Using a slotted spoon, remove beef and reserve
drippings in skillet.
Add garlic and shallot to
drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes.
While the chicken bakes to crisp - crusted deliciousness in the oven, you quickly wilt the kale and onion in bacon
drippings in a skillet — then toss it with raw shredded carrot and grape tomatoes.
Add the remaining tablespoon of oil to
the drippings in the skillet.
Add garlic to
drippings in skillet; stir 30 seconds.