Tomato-Braised Rotisserie Chicken

found this recipe in Bon Appetit magazine. I thought it was a great way to use a rotisserie chicken which I usually buy each week but flavor it in a new way. It also added kale which I don't typically eat but I really liked it in this dish. Any way I can trick myself into eating vegetables, I'll do it. LOL

This dish was always really quick. It took me about 30 minutes total so it's a great after work dinner that used a lot of pantry staples. I suggest adding some potatoes or bread as a side dish so you have something to soak up all the tasty sauce.

Ingredients:
4 oz bacon (about 4 slices), sliced crosswise 1/4" thick
1 shallot, thinly sliced
1/3 cup dry white wine
2 garlic cloves, finely chopped
1 tsp. finely chopped rosemary
1 14.5 oz can diced tomatoes
1 cup low sodium chicken broth
1/2 tsp salt
1/4 tsp red pepper flake
1 rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces
roasted potatoes or bread for soaking up sauce

Directions:
1. Place bacon into a large Dutch oven or skillet with a lid over medium heat. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes.

2. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, about 8-10 minutes.

3. Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 2 minutes.

4. Add tomatoes along with their juices, chicken broth, salt, and red pepper flakes and bring liquid to a boil. Reduce heat to medium; nestle in chicken piece, skin side up. Top with kale, cover pot, and cook until kale is wilted, about 5-7 minutes.

5. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

6. To serve, transfer a small amount of sauce and kale to a plate. Place chicken piece over kale and top with another spoonful of sauce.

Pot Roast Sandwich

This sandwich is one of my new favorite sandwiches. It's like a philly cheese steak met a pot roast and had a delicious sandwich baby. I especially liked this dish because it was a great way to use up my left over pot roast and put a twist on it to make it interesting again. If you don't have any left over shredded beef you could use sliced steak or purchase some shredded beef precooked at the grocery store.

Ingredients:
(these ingredients make enough for 1 sandwich so multiply accordingly)
1 ciabatta bread roll
1/4 cup shredded beef or pot roast
1/2 cup beef stock
small handful of arugula
3 tbsp. shredded mozzarella
1 clove garlic, peeled but left whole

Horseradish Sauce
(this makes 1 cup, enough for multiple sandwiches)
3/4 cup sour cream
1/4 cup prepared horseradish
1 tsp. salt
1 tsp. pepper

For Horseradish Sauce:
Combine everything into a small bowl. Taste for seasoning. If you like it really strong, add more horseradish. If it's too strong, add more sour cream.

For Sandwich:
1. Reheat shredded beef. If you have left over pot roast, reheat it in the sauce from the pot roast. If you have store bought shredded beef you can reheat it in beef stock. Just add the beef and sauce to a small saute pan over medium high heat until heated through.

2. Split bread roll in half. Toast in a broiler until lightly toasted, about a minute.

3. Once bread is toasted, rub with garlic clove while warm.

4. Spread the bread with the horseradish cream on the bottom half. Put pot roast on top of horseradish cream.

5. Sprinkle beef on sandwich with shredded mozzarella. Put back under broiler to melt cheese.

6. Once cheese is melted, remove from broiler and top with arugula. Close lid on sandwich and serve! I suggest serving it with the extra beef stock for dipping.