Potuguese Garlic Chicken

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Potuguese Garlic Chicken Ingredients

1 md Onion, sliced thin	1 tb Dijon
6 Garlic cloves, sliced thin	2 tb Tomato paste
2 md Tomatoes; pear-shaped	1 1/2 tb Cornstarch
1/3 c Ham, baked, chopped	2 tb Cold water
1/2 c Golden raisins	1 tb Red wine vinegar
3 3/4 lb Chicken	Salt
1/2 c Port wine	Parsley sprigs
1/4 c Brandy	Tomato wedges

Instructions for Potuguese Garlic Chicken

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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