Braised Rotisserie Chicken With Bacon, Tomatoes, and Kale

Name: Braised Rotisserie Chicken With Bacon, Tomatoes, and Kale
Prep time: 10 min
Cuisine: www.epicurious.com
Ingredients: 2 teaspoons olive oil; 4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips; 2 shallots, thinly sliced; 1/3 cup dry white wine; 2 garlic cloves, finely chopped; 2 teaspoons finely chopped rosemary; 1 (14-ounce) can diced tomatoes; 1 cup homemade chicken stock or low-sodium chicken broth; 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; 1 rotisserie chicken, cut into 8 pieces; 1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces; Crusty bread, for serving

Ingredients

2 teaspoons olive oil
4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips
2 shallots, thinly sliced
1/3 cup dry white wine
2 garlic cloves, finely chopped
2 teaspoons finely chopped rosemary
1 (14-ounce) can diced tomatoes
1 cup homemade chicken stock or low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
Crusty bread, for serving

Instructions

Step 1

Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8–10 minutes.

Step 2

Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.