Au Porto Chicken
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Carrots||2 Large, pared and chopped|
|Olive oil/Vegetable oil||2 Tablespoon|
|Rosemary leaf||1 Teaspoon, crumbled|
|White port/Dry white wine / chicken broth||1 Cup (16 tbs)|
|Fresh mushrooms/1 can of 6 ounces whole mushrooms||1⁄2 Pound, quartered|
|All purpose flour||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
1 Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Skewer neck skin to back and tie legs.
2 Saute onion, garlic and carrots until soft in oil in a large skillet or 3 1/2-quart electric slow cooker with a browning unit. Stir in remaining 1 teaspoon salt, 1/4 teaspoon pepper and rosemary. Spoon into the bottom of electric slow cooker.
3 Place chicken on top of vegetables; pour in wine or chicken broth; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 6 hours, or until chicken is tender when pierced with a two-tined fork.
Remove chicken to a heated platter and keep warm.
5 Turn heat control to high (290° to 300°). Add mushrooms and cook 15 minutes. Combine flour with 1/4 cup cold water in a cup; stir into cooker until well-blended. Cover; simmer 15 minutes. Stir in a few drops bottled gravy coloring, if you wish. Slice chicken and pass sauce in heated gravy boat.