Braised Rotisserie Chicken with Bacon, Tomatoes & Kale

2 tsp. olive oil
4¬†slices bacon, sliced crosswise into 1/4″ strips
2 shallots, thinly sliced
1/3 cup dry white wine
2 garlic cloves, minced
2 tsp. finely chopped rosemary
1 (14-oz.) can diced tomatoes
1 cup low-sodium chicken broth
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces (I don’t use the wings & I cut each breast into 2 pieces)
1 bunch lacinato kale, ribs & stems removed, thinly sliced

Heat oil in a large skillet. Cook bacon until fat starts to render, about 3 minutes. Add shallots and cook until shallots are soft and any fat is rendered from bacon, about 8 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 broth, 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. Remove skin from your chicken before serving.

Serves 4
WW SmartPoints per serving: 8