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Portuguese Garlic Chicken
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1
6
2
1
1
1
1
medium Onion, thinly sliced
cloves Garlic, thinly sliced
medium Pear−shaped tomatoes, seeded and chopped
/3 cup Chopped baked ham
/2 cup Golden raisins
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Chicken (3+lbs)
/2 cup Port wine
• 1
• 1
• 2
• 1
• 2
• 1
/4 cup Brandy
tablespoon Dijon mustard
tablespoons Tomato paste
−1/2 tablespoons Cornstarch blended with
tablespoons Cold water
tablespoon Red wine vinegar
• 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.
Portuguese Garlic Chicken
135
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