Braised Rotisserie Chicken with Bacon, Tomatoes & Kale
Braised Rotisserie Chicken with Bacon, Tomatoes & Kale is a wonderfully easy, quick and delicious dish!
Braising chicken gives it a deep flavor that seems like it can only be achieved by low, slow cooking.ย But, here’s the best hack of all times:ย use pre-cooked rotisserie chicken (I love Costco’s rotisserie chicken) and in about 30 minutes, dinner will be on the table!
This dish begins by crisping up bacon and then adding shallots for fragrant deliciousness.ย Add white wine, garlic and rosemary to the pan and let it cook off for about a minute.ย Next comes the tomatoes, chicken stock, salt and red pepper flakes for aย bit of heat.ย Bring this to a boil, and then nestle the cut up rotisserie chicken pieces into the sauce.ย Finally, top it all with the chopped up kale and let itย braise until the kale is wilted, about 6 minutes.
Within a very short time, you have a wonderful braised chicken dish with a rich sauce of tomatoes, wilted kale and bacon.ย As a huge fan of roasted chicken (it’s a dish I order most often at restaurants), I’m here to attest that this is so good, so easy and so quick!
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Braised Rotisserie Chicken with Bacon, Tomatoes & Kale
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
- 2 tsp extra-virgin 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 tsp finely chopped rosemary
- 1 (14-ounce) can diced tomatoes
- 1 cup homemade chicken stock or low-sodium chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp 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
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, 8โ10 minutes.
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.
Recipe by Epicurious
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