4 bacon slices, cut crosswise into ¼ inch wide strips
4 chicken thighs, bone-on, skinless
Kosher salt and freshly ground black pepper
1 medium shallot, minced
1 medium garlic clove, minced
¼ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon rosemary, chopped
1 cup Tuscan kale, stem removed and cut crosswise into ¼-inch strips
Procedure
Place a Dutch oven on the stove over medium heat and add the oil. When the oil is shimmering, add the bacon and cook until crispy, about 5 minutes. Using a slotted spoon, transfer the cooked bacon to a paper-towel lined plate, set aside and reserve the bacon fat in the Dutch oven.
While the bacon is cooking, pat the chicken dry with paper towels and season with salt and pepper. Return the Dutch oven to the heat and carefully add the chicken until golden-brown all over, about 4 minutes per side. Using tongs, transfer the chicken to a plate and pour off all but 2 tablespoons of the fat from the Dutch oven.
Return the Dutch oven to the stove and when warm, add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Return the chicken to the Dutch oven and pour in the red wine, using a wooden spoon to capture the fond from the bottom of the pan. Bring the pan to a simmer, add the vinegar and rosemary. Cover the Dutch oven and cook, turning the chicken occasionally until the chicken is opaque and cooked throughout, about 10 minutes.
Transfer the chicken pieces to a warmed plate, cover and keep warm. Increase the heat to high, bring the liquid to a boil and cook until the sauce has started to thicken, about 5 minutes. Taste and season with salt and pepper.
Add the kale and simmer until cooked through, about 2 minutes. Taste and season with salt and pepper. Return the chicken to the sauce to keep warm until time to serve.
To serve: Using tongs, place the chicken onto a dinner plates and spoon sauce over. Garnish with the crisped bacon and serve immediately.
28th January 2020 
