Try this Portugese Garlic Chicken recipe, or contribute your own.
Suggest a better descriptionRecipe by: Sunset Crockery Cookbook Preparation Time: 9:00 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 bir and top with some of sauce. Serve remaining sauce in gravy pitcher or bowl Posted to Master Cook Recipes List, Digest #110 Date: Thu, 6 Jun 1996 01:03:57 -0400 From: Lestat6663@aol.com
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Serving Size: 1 Serving (653g) | ||
Recipe Makes: 4 | ||
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Calories: 1111 | ||
Calories from Fat: 589 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.5g | 87 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 325.8mg | 100 % | |
Sodium 766.4mg | 26 % | |
Potassium 1549.4mg | 41 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 27.3g | ||
Protein 85.6g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1111
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