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.