Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale
Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oil in a large skillet with a lid or braising pan over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.