Portugese Garlic Chickencrockpot, poultry 1 medium onion -- sliced thin 6 cloves garlic -- sliced 1 thin 2 medium tomatoes -- pear shaped 1/3 cup ham, baked -- chopped 1/2 cup golden raisins 3 3/4 lb chicken 1/2 cup port wine 1/4 cup brandy 1 tablespoon dijon mustard 2 tablespoon tomato paste 1 1/2 tablespoon cornstarch 2 tablespoon cold water 1 tablespoon red wine vinegar 1 salt 1 parsley 1 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 on LOW until meat near thigh bone is very tender when pierced= (7.5 to 8 hours). Carefully lift chicken to rack of broiler pan. Broil 4-6 in below heat= until golden brown (about 5 min). 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 2 or 3= times, until sauce is thickened (about 10 min). Stir in vinegar; season to= taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird= and top with some of sauce. Serve remaining sauce in gravy pitcher or= bowl. ~ |
