Portugese garlic chicken

4 Servings

Ingredients

Quantity Ingredient
1 medium Onion -- sliced thin
6 Cloves garlic -- sliced
Thin
2 mediums Tomatoes -- pear shaped
⅓ cup Ham, baked -- chopped
½ cup Golden raisins
3¾ pounds Chicken
½ cup Port wine
¼ cup Brandy
1 tablespoon Dijon mustard
2 tablespoons Tomato paste
1½ tablespoon Cornstarch
2 tablespoons Cold water
1 tablespoon Red wine vinegar
Salt
Parsley
Tomato wedges

Directions

Combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and= giblets for other uses; rinse chicken inside and out and pat dry. Tuck= wingtips under; tie drumsticks together. Place chicken on top of onion= mixture. Mix port, brandy, mustard and tomato paste; pour over chicken. = Cover; cook on LOW until meat near thigh bone is very tender when pierced= (7½ to 8 hours). Carefully lift chicken to rack of broiler pan. Broil 4-6 in below heat= until golden brown (about 5 min). Transfer to warm platter; keep warm. = Skim and discard fat from cooking liquid; blend in cornstarch mixture. = Increase cooker heat setting to HIGH; cover and cook, stirring 2 or 3= times, until sauce is thickened (about 10 min). Stir in vinegar; season to= taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird= and top with some of sauce. Serve remaining sauce in gravy pitcher or= bowl.

~ - - - - - - - - - - - - - - - - - Recipe By : Sunset Crockery Cookbook

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