Portuguese garlic chicken

Yield: 4 Servings -

Ingredients:

1 md Onion thinly sliced
6 cl Garlic thinly sliced
2 md Pear-shaped tomatoes - seeded and chopped
1/3 c Chopped baked ham
1/2 c Golden raisins
1 Chicken (3+lbs)
1/2 c Port wine
1/4 c Brandy
1 tb Dijon mustard
2 tb Tomato paste
1 1/2 tb Cornstarch blended with
2 tb Cold water
1 tb Red wine vinegar

Instructions:

Salt Parsley & tomato wedges 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