Instructions

Heat a dutch oven on the stove top over medium heat and cook the bacon until slightly browned. Remove cooked bacon and set aside, leaving the remaining bacon grease, and add your chicken thighs to the pot, season with salt and pepper. Cook chicken on both sides until cooked through and slightly browned (8 - 10 minutes), remove cooked chicken and set aside with the bacon. Add olive oil to the pot along with the garlic and shallots and cook on medium high heat stirring frequently until slightly browned. Add red wine to the pot to deglaze then return the chicken and bacon to the pot along with the chicken broth and simmer on low heat for 1 1/2 hours until chicken is tender and falls apart easily. Use two forks to break up the chicken thighs then add mushrooms to the pot, after 10 minutes add the kale and cook for an additional 10 minutes. Serve immediately garnished with your favourite herbs & veg or let sit overnight to allow the flavours to develop (skim the fat before re-heating). Will keep for 1 week in the fridge.