Potuguese garlic chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, sliced thin |
| 6 | Garlic cloves, 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 |
| 2 | tablespoons | Tomato paste |
| 1½ | tablespoon | Cornstarch |
| 2 | tablespoons | Cold water |
| 1 | tablespoon | Red wine vinegar |
| Salt | ||
| Parsley sprigs | ||
| 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 at low setting until meat near thighbone is very tender when pierced (7½-8 hours) Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes). 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 two or three times, until sauce is thickened (about 10 minutes). Stir in vinegar; season to taste.
To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of sauce. Serve remaining sauce in gravy pitcher or bowl.
Sunset Crockery Cookbook
From Marie Campbell