Name: Estofado de Pollo
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Cuisine: Spanish
Ingredients: 7 tbsp olive oil, divided; 4 free-range chicken legs; 3 leeks, trimmed, halved and finely chopped; 1/2 cup(s) prunes soaked in grappa; 12 oz dry white wine; 12 oz water or chicken stock; 1/2 lb potatoes, chopped into 2-inch pieces; 2 bunches Swiss chard, bottom stems removed and chopped; 1 lemon, juiced; salt and pepper, to taste

Ingredients

Servings:

7 tbsp

olive oil, divided

free-range chicken legs

leeks, trimmed, halved and finely chopped

1/2 cup(s)

prunes soaked in grappa

12 oz

dry white wine

12 oz

water or chicken stock

1/2 lb

potatoes, chopped into 2-inch pieces

bunches Swiss chard, bottom stems removed and chopped

lemon, juiced

salt and pepper, to taste

Directions 7 steps | 90 Minutes

Step 1

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.

Estofado de Pollo Recipe: Place the chicken legs on a platter and salt liberally on both sides.

Step 2

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.

Estofado de Pollo Recipe: Place the chicken legs into the pot skin-side down and brown well on the one side.

Step 3

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.

Estofado de Pollo Recipe: Add 3 tablespoons of fresh olive oil and add the leeks to the pot.

Step 4

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.

Estofado de Pollo Recipe: Place the chicken legs back into the pot, skin-side up.

Step 5

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.

Estofado de Pollo Recipe: Bring to a boil and turn down the heat.

Step 6

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.