Active Time

　　10 minutes

　　Total Time

　　30 minutes

　　The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.

　　

Ingredients

4 servings

　　2 teaspoons olive oil

　　4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips

　　2 shallots, thinly sliced

　　1/3 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 low-sodium chicken broth

　　1/2 teaspoon kosher salt

　　1/4 teaspoon crushed red pepper flakes

　　1 rotisserie chicken, cut into 8 pieces

　　1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces

　　Crusty bread, for serving

　　

Step 1

Heat 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.

　　

Step 2

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.

　　Editor's note: Head this way for more of our best recipes that use rotisserie chicken →