Braised Rotisserie Chicken With Bacon, Tomatoes, And Kale

• 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
• 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

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.
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.

olive oil, bacon, shallots, white wine, garlic, rosemary, tomatoes, chicken broth, kosher salt, red pepper, rotisserie chicken, curly kale, crusty bread

Taken from www.epicurious.com/recipes/food/views/braised-rotisserie-chicken-with-bacon-tomatoes-and-kale (may not work)