Cut ends off pearl onions, drop in boiling water for 3 minutes, drain, cover with cold water to cool and then squeeze onions from skins. (Or substitute frozen pearl onions thawed.)
In a large pot, cook bacon until crisp. Remove and reserve.
Meanwhile, trim chicken of fat and cut into bite-sized pieces.
Discard all but about 1 Tbsp of bacon fat from pan, add 1 Tbsp olive oil and lightly brown chicken about 4 minutes. Add pearl onions and cook stirring occasionally 2 minutes.
Add minced garlic and cook just until aroma comes (30 sec to a minute).
Add wine and simmer until reduced by half, scraping bottom of pan to release browned bits.
Add stock, vinegar, seasonings (marjoram through pepper), reserved bacon and squash.
Bring to a boil, reduce heat and simmer covered 20 minutes until squash is fork tender.
Add kale, cover and simmer another 5 minutes.
Recipe by Savory Nature at http://savorynature.com/2014/03/24/chicken-stew-with-butternut-squash-pearl-onions-and-kale/