Potuguese garlic chicken
Yield: 4 Servings
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
Instructions:
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
