Ingredients
2 tbsp olive oil
1 chicken (1½ to 2 kg), skinned and cut into 8 portions
¾ cup port or Madeira
¾ cup dry red wine
¾ cup crushed canned tomatoes
¼ cup orange juice
500g small new potatoes (about 8), unpeeled and quartered
125g ham, cut into 1½ cm cubes
¼ cup thickly sliced pitted or pimiento-stuffed green olives
500g kale or English spinach, trimmed, rinsed, then stacked and cut into 1½cm
strips
1. Heat the oil in a deep frying pan over moderate heat for 1 minute.
Add the chicken and sauté on all sides until no longer pink on the outside
- about 10 minutes. Transfer the chicken to a bowl and set aside. Discard the
pan drippings.
2. Add the port and red wine to the pan and cook over a high heat, scraping
up any brown bits, until the mixture comes to a boil. Stir in the tomatoes,
orange juice, potatoes, ham and olives, and bring to the boil again.
3. Return the chicken to the pan, cover, and simmer over a low heat,
stirring occasionally, until the chicken and potatoes are tender - about 40
minutes. Stir in the kale, cover, and cook until tender - about 10 minutes more.
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