This is a fairly easy recipe to cook at camp or with family at home. This recipe easily doubles using a larger Dutch oven, Maybe a 16" or a Maca 13".
2 Tablespoons olive oil
4 or 6 chicken drum sticks
1 cup port
1cup dry red wine
1 can ( 14 or 15 ounce ) crushed tomatoes
½ cup orange juice
1 pound small new red potatoes, unpeeled, quartered
1 medium ham steak, cut in ¼ to ½ inch cubes
¼ cup pimiento-stuffed olives
1 pound kale, trimmed, rinsed, staked and cut into strips ½ inch wide *
Heat a deep 12" Dutch oven over 9 charcoals and add the oil, let heat about 1 minute. Add the chicken and sauté on all sides until no longer pink on the outside, about 10 minutes. Transfer to a bowl and set aside. Discard chicken drippings. Add the port and red wine to the Dutch oven cook scraping up brown bits from the bottom, until the mixture comes to a boil. Stir in the tomatoes, orange juice, potatoes, ham and olives and bring back to a boil. Return the chicken to the Dutch oven, cover and simmer, stirring occasionally, until chicken and potatoes are tender-about 40 minutes, stir in the kale, cover with lid and add 12 to 14 charcoals on top of lid and cook until kale is tender-about 10 minutes. Serve.
If you don't like kale substitute with spinach or Swiss chard.