TOMATO-BRAISED ROTISSERIE CHICKEN RECIPE

Tomato-Braised Rotisserie Chicken Recipe image

Provided by charlotteh371

Number Of Ingredients 12

2 tsp. extra-virgin olive oil
4 oz. bacon (about 4 slices), sliced crosswise ¼" thick
2 shallots, thinly sliced
⅓ cup dry white wine
2 garlic cloves, finely chopped
2 tsp. finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup low-sodium chicken broth
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 2½-lb. rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces

Steps:

RECIPE PREPARATION Heat oil in a large Dutch oven or skillet with a lid over medium. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8-10 minutes. Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil. Reduce heat to medium; nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5-7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.