1 tbsp olive oil
6 rashers of bacon, cut into 1/2" strips
2 shallots, thinly sliced
1/3 cup dry white wine
3 cloves of garlic, finely chopped
1 tbsp finely chopped fresh rosemary
14oz can diced tomatoes with juices
1 cup chicken stock
Salt and freshly ground black pepper, to taste
1 tsp crushed red pepper flakes
1 rotisserie chicken, skin on (cut into 8 pieces - drumsticks, thighs and each breast cut in half cross-wise)
1 bunch curly kale, ribs and stems removed, cut into bite-sized pieces

Heat the oil in a large skillet over medium heat. Cook bacon until fat starts to render, about 5 mins. Add shallots and cook until soft, 8-10 mins.

Increase heat to high and add wine, garlic and rosemary. Cook until wine is reduced by half, about 1 min. Add tomatoes, chicken stock, salt, pepper and red pepper flakes and bring to a boil. Nestle chicken pieces in the pan, skin side up. Top with kale, cover and cook for 6 mins till kale is wilted. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 mins.

Serve with bread or rice or mashed potato. LOW CARB - cauliflower rice and/or carrot/parsnip puree.

Serves 4