Portuguese Garlic Chicken - 2

Recipe Ingredients

1		Onion - thinly sliced (medium)
6		Garlic - thinly sliced
2		Pear tomatoes (medium)
		(seeded and chopped
1/3 cup	48g / 1.7oz	Chopped baked ham
1/2 cup	80g / 2.8oz	Golden raisins
1		Chicken - 3 lbs
1/2 cup	118ml	Port wine
1/4 cup	59ml	Brandy
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Tomato paste
1 1/2 tablespoons	22ml	Cornstarch blended with
2 tablespoons	30ml	Cold water
1 tablespoon	15ml	Red wine vinegar
		Salt
		Parsley and tomato wedges

Recipe Instructions

In a 4 quart or larger crockpot, 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 (about 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.

Sunset Crockpot Cookbook

Source:
Sunset Books

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