Braising is a good technique to have in your back pocket for any leftover protein (or vegetable, for that matter) that’s gotten a little dried out in the fridge.
- Yield: 4 Servings
- 2 teaspoons olive oil
- 4 ounces bacon (about 4 strips), sliced crosswise into ¼-inch pieces
- 2 shallots, thinly sliced
- ⅓ 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 good-quality reduced-sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 (2½-pound) rotisserie chicken, cut into 8 pieces
- 1 bunch curly kale (about 8 ounces), ribs and stems removed, leaves torn into bite-size pieces
- Crusty bread, for serving
How to Make It
- Set a Dutch oven or a large skillet with a lid over medium heat. Add the oil; when the oil is hot, add the bacon. Cook the bacon until its fat begins to render, about 5 minutes. Add the shallots and cook until the shallots are soft and most of the fat has been rendered from the bacon, 8 to 10 minutes.
- Increase the heat to high and add the wine, garlic, and rosemary. Cook, stirring, until the wine is reduced by half, about 1 minute. Add the tomatoes with their juices, broth, salt, and red pepper flakes and bring the whole thing to a boil. Reduce the heat to medium and nestle in the chicken pieces, skin side up. Top with the kale, cover, and cook until the kale is wilted, about 6 minutes. Stir the kale into the sauce and cook, uncovered, until the chicken is warmed through, about 5 minutes more. Serve with the crusty bread on the side.