posted by Schmitty 02-19-100 10:15 AM
2 tablespoons olive oil
1 broiler fryer (3 1/2 pounds) skinned and cut into 8 serving pieces
3/4 cup Port or Madeira Wine
3/4 cup dry red wine
2/3 cup canned crushed tomatoes
1/3 cup orange juice
1 pound small new potatoes (about 8) unpeeled and quartered
4 ounces baked or boiled ham cut into 1/2 inch cubes
1/4 cup thickly sliced pitted or pimento stuffed green olives
1 pound kale or spinach trimmed, rinsed, then stacked and cut into strips 1/2 inch wide
Heat olive oil in deep 12 inch skillet over moderate heat for 1 minute. Add the chicken and saute on all sides until no longer pink on the outside - about 10 minutes. Transfer the chicken to a bowl and set aside. Discard the skillet drippings.
Add the port and red wine to the skillet, raise the heat to high and cook, scraping up any browned bits from the bottom until the mixture comes to a boil. Stir in the tomatoes, orange juice, potatoes, ham and olives and bring to a boil again.
Return the chicken to the skillet, cover and reduce heat to low and simmer stirring occasionally until the chicken and potatoes are tender - about 40 minutes. Stir in the spinach or kale , cover and cook until tender about 10 minutes more.
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