Tomato Braised Rotisserie Chicken

I am always looking for new and easy recipes.  I can see this becoming a summer time favorite for everyone. Of course we’d use turkey bacon for those who don’t eat the real thing.

2 tsp. extra virgin olive oil
4oz. bacon, sliced crosswise
2 shallots, thinly sliced
1/2 C. dry white wine
2 garlic cloves, finely chopped
2 tsp. finely chopped rosemary
1 14.5oz. can diced tomatoes
1 C. low sodium chicken broth
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 2 1/2lb. rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite sized pieces

Heat oil in a large Dutch oven or skillet with a lid over medium heat.  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 ka,e, 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.