Portuguese Garlic Chicken
Instructions:
- 1 medium Onion, thinly sliced
- 6 cloves Garlic, thinly sliced
- 2 medium Pear−shaped tomatoes, seeded and chopped
- 1/3 cup Chopped baked ham
- 1/2 cup Golden raisins
- 1 Chicken (3+lbs)
- 1/2 cup Port wine
- 1/4 cup Brandy
- 1 tablespoon Dijon mustard
- 2 tablespoons Tomato paste
- 1−1/2 tablespoons Cornstarch blended with
- 2 tablespoons Cold water
- 1 tablespoon Red wine vinegar
- Salt
- Parsley & tomato wedges
- In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins.
- Reserve chicken neck and giblets for other use; 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 thighbone is very tender when pierced. (7 1/2−8 hrs).
- Carefully lift chicken to rack of a broiler pan.
- Broil 4−6 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 (abouut 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.