Rotisserie Chicken with Bacon, Tomatoes & Kale

by Anne Bennett on February 15, 2017

My Whole Foods organic “fake braised” rotisserie chicken ready to eat!

Rotisserie chickens are ubiquitous. You can buy them anywhere at varying prices (Costco’s are an almost unbelievable $4.99, Whole Food’s are $8.99 with $2.00 off on Wednesdays).  Let’s be honest — these birds are usually overcooked and over seasoned, but that hasn’t stopped rotisserie chickens from becoming one of the most oft-purchased and convenient choices for a fast dinner at home.

When I saw this recipe for braised rotisserie chicken with bacon, tomatoes and kale on, my first thought was: Yuck! Cooking an already overcooked chicken even more? No way is this going to work. I was wrong. This recipe rocks! Gently simmering the cut-up chicken pieces in a saucy combination of bacon, white wine, diced tomatoes and chicken broth brings even cold, dry chicken to life. The addition of chopped kale ups the nutritional ante and makes this a truly one-pot dinner.

I simmered my chicken with the skin on and then removed it before eating. Use your discretion. The original recipe calls for regular bacon, but you can use turkey bacon to reduce fat. Again, choose your poison. I didn’t have fresh rosemary, this being winter, so I used one teaspoon of dried Herbes de Provence from Penzeys Spices (the best spice store on the planet!).

This recipe is a keeper. You’ll return to it again and again on those nights when you return home with a rotisserie chicken and you don’t want to eat another dry, flavorless bird.

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

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