Potuguese Garlic Chicken

Title:
Potuguese Garlic Chicken

Yield:
4 Servings

Categories:
Entree,
Carnivore,
Poultry,
Crock




Ingredients:





     1 md Onion, sliced thin


     6    Garlic cloves, sliced thin


     2 md Tomatoes; pear-shaped


   1/3 c  Ham, baked, chopped


   1/2 c  Golden raisins


 3 3/4 lb Chicken


   1/2 c  Port wine


   1/4 c  Brandy


     1 tb Dijon


     2 tb Tomato paste


 1 1/2 tb Cornstarch


     2 tb Cold water


     1 tb Red wine vinegar


          Salt


          Parsley sprigs


          Tomato wedges






 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 (7 1/2-8 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini