Tomato Braised Rotisserie Chicken Recipes

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BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES, AND KALE



Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale image

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.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Braise     Dinner     Quick & Easy     Bacon     Tomato     Kale     Wheat/Gluten-Free     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.

TOMATO-BRAISED ROTISSERIE CHICKEN RECIPE



Tomato-Braised Rotisserie Chicken Recipe image

Provided by charlotteh371

Number Of Ingredients 12

2 tsp. extra-virgin olive oil
4 oz. bacon (about 4 slices), sliced crosswise ¼" thick
2 shallots, thinly sliced
⅓ cup dry white wine
2 garlic cloves, finely chopped
2 tsp. finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup low-sodium chicken broth
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 2½-lb. rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces

Steps:

  • RECIPE PREPARATION Heat oil in a large Dutch oven or skillet with a lid over medium. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8-10 minutes. Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil. Reduce heat to medium; nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5-7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

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