Portuguese Garlic Chicken - 1

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - thinly sliced (medium)
6		Garlic cloves - thinly sliced
2		Style-style - (pear-shaped) (medium) tomatoes, seeded, chopped
1/3 cup	48g / 1.7oz	Chopped baked ham
1/2 cup	80g / 2.8oz	Golden raisins
1		Chicken - - (3 1/4 to 3 3/4 lbs)
1/2 cup	118ml	Port wine
1/4 cup	59ml	Brandy
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Tomato paste
1 1/2 tablespoons	22ml	Cornstarch - blended with
2 tablespoons	30ml	Cold water
1 tablespoon	15ml	Red wine vinegar
		Salt - to taste
		Parsley sprigs - for garnish
		Tomato wedges - for garnish

Recipe Instructions

In a 4-quart or larger electric slow cooker, 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, if desired. Place chicken on top of onion mixture. Mix port, brandy, mustard, and tomato paste; pour over chicken. Cover; cook at low setting until meat near thigh-bone is very tender when pierced (7 1/2 to 8 hours).

Carefully lift chicken to rack of a broiler pan. Broil 4 to 6 inches below heat until golden brown (about 5 minutes). Transfer to a 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 more minutes). Stir in vinegar; season to taste with salt.

To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of the sauce. Serve remaining sauce in a bowl to add to taste.

Source:
SUNSET CROCKERY COOKBOOK by the Editors of Sunset Books

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