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