Cook the bacon and onion in a sauce pot over medium heat, stirring often.
Pour in the wine to deglaze the sticking food. Scrape the pot releasing all the flavor.
Add the garlic and chicken. Simmer for 2-3 minutes, flip the chicken and add the potatoes and broth. Cook for 10 minutes, lower temperature and cover. Simmer for an additional 10 minutes, until the chicken is fully cooked at 165°F and potatoes are soft. Use two forks and gently shred the chicken into pieces.
Stir in the cream, vinegar, kale, and salt. Bring to a boil for 5 minutes.