Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale
A comforting one-pan dish featuring rotisserie chicken braised with crispy bacon, tender kale, and tomatoes in a flavorful wine-based sauce. Perfect for a hearty family meal served with crusty bread.
Ingredients
- •2 teaspoons olive oil
- •4 ounces bacon
- •2 whole shallots
- •⅓ cup dry white wine
- •2 cloves garlic
- •2 teaspoons rosemary
- •1 can diced tomatoes
- •1 cup chicken stock
- •½ teaspoon kosher salt
- •¼ teaspoon crushed red pepper flakes
- •1 whole rotisserie chicken
- •1 bunch curly kale
- •1 loaf crusty bread
- •for serving
Cooking Instructions
- 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.
15 min
- 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.
12 min
