Directions 7 steps | 90 Minutes
Place the chicken legs on a platter and salt liberally on both sides. In a Dutch oven or heavy-bottomed pot, heat 4 tablespoons of olive oil over high heat until almost smoking.
Place the chicken legs into the pot skin-side down and brown well on the one side. Once deep, dark golden brown remove to the platter. Reduce heat and discard any extra fat, reserving any nicely browned bits.
Add 3 tablespoons of fresh olive oil and add the leeks to the pot. Salt the leeks so they begin to break down. Sweat them (do not brown) for 6-8 minutes until soft.
Place the chicken legs back into the pot, skin-side up. Increase heat to high. Pour in the prunes along with the grappa in which they are soaked in. Pour in enough white wine and water (use equal ratios) to almost cover the chicken legs, taking care to allow the browned skin to remain above the liquid.
Bring to a boil and turn down the heat. Allow the alcohol to burn off (2-3 minutes). Reduce heat to low, cover and simmer on the stove top for 45 minutes. Add the potatoes to the pot and push them down into the liquid. (If necessary add more water.) Simmer until soft, about 15 minutes. Add all of the Swiss chard and lemon juice and cook until the chard is wilted, about 10 more minutes.
To plate the estofado de pollo, place 1 chicken leg on each plate or bowl. Place a bit of chard and potatoes along with a piece of prune. Spoon sauce over plate.
Serve immediately with crusty bread. Enjoy!