“Braised” Rotisserie Chicken Skillet with Garlicky Kale

Quartered rotisserie chicken pieces in a skillet with kale and diced tomatoes surrounding them.

Yield: 4 servings
Total time: 30 minutes

Ingredients

1 rotisserie chicken
1 tablespoon olive oil
6 cloves garlic, thinly sliced
1 bunch kale, thick stems removed and leaves torn
1 14-ounce can fire-roasted diced tomatoes
3/4 teaspoon Italian seasoning
Kosher salt
Cracked black pepper
Balsamic vinegar, for drizzling

For serving, optional:
Polenta
Mashed potatoes
Steamed rice

Method

  1. Cut the rotisserie chicken into quarters: two breasts and two legs (drum connected to thigh). First, use a sharp knife to cut the breasts off each side of the breast bone, keeping the skin in one piece. Then, carefully pull back each leg from the body until you hear a pop; you can then use a knife to separate the legs from the carcass, also keeping the skin in place. Season the meat all over with kosher salt and cracked black pepper.

  2. Place a large oven-safe skillet over medium heat. When hot, add olive oil and heat until shimmering. Add the garlic and sauté in the oil until fragrant and beginning to turn golden, around 3-4 minutes. Use a slotted spoon to remove the garlic to a plate, allowing any excess oil to drip back into the skillet.

  3. Add the torn kale and 1/4 cup of water to the skillet. Cover with a tight-fitting lid until the kale has wilted and turned deeply green — around 2-3 minutes.

  4. Add the diced tomatoes, reserved garlic, Italian seasoning, 1/2 teaspoon kosher salt, and a generous amount of cracked black pepper to the kale mixture, stirring until combined. Cover and simmer for 5 minutes. Taste and adjust with kosher salt as needed.

  5. Set your oven’s broiler to high. While the broiler heats, carefully nestle all four chicken pieces into the tomato and kale mixture, skin-side up. Let everything simmer on the stovetop for 5 minutes to gently reheat the chicken.

  6. Place the skillet directly underneath your preheated broiler. Broil for 4-6 minutes, watching carefully, or until the chicken skin turns brown and crispy. Remove from the oven.

  7. To serve, drizzle all over with balsamic vinegar to taste and finish with more cracked black pepper. Enjoy as-is or on top of your carb of choice, like polenta, mashed potatoes, or steamed rice.

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