Chicken and Banana

Cut the chicken leg into manageable pieces and pat dry with paper towels. Chop the bacon rashers into bite-sized pieces.

Heat the butter in a large skillet over medium-high heat. Add the bacon pieces and cook until crispy, about 3-4 minutes, then remove and set aside.

In the same skillet with the bacon fat, season the chicken pieces with salt and cayenne on all sides. Working in batches if needed, brown the chicken for 3-4 minutes per side until golden.

Reduce heat to medium and return the bacon to the skillet with the chicken. Pour in enough water to cover the chicken halfway, about 1 cup.

Cover the skillet and simmer the chicken until cooked through and tender, approximately 15-20 minutes.

Peel the banana and slice it into thick rounds, about ¾ inch thick. Add the banana slices to the skillet in the final 3-4 minutes of cooking.

Taste and adjust seasoning with additional salt and cayenne as needed. Serve hot with the cooking liquid spooned over the chicken, bacon, and banana.