Portuguese Garlic Chicken

Ingredients

1 medium onion, thinly sliced 6 cl garlic, thinly sliced 2 medium pear-shaped tomatoes seeded and ch, opped 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 tbsp dijon mustard 2 tbsp tomato paste 1 1/2 tbsp cornstarch blended with 2 tbsp cold water 1 tbsp red wine vinegar 1 salt 1 parsley & tomato wedges	Advertisements

Preparation
 
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.
"What givesn this sophisticated dish its haunting flavor? Plenty of
garalic - but that s only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook

 

 
Servings:
4

 

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