Portuguese Garlic Chicken
|Onion||1 Medium, thinly sliced|
|Garlic||6 Clove (30 gm), thinly sliced|
|Pear shaped tomatoes||2 Medium, seeded and chopped (Roma Type)|
|Baked ham||1⁄3 Cup (5.33 tbs), chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chicken||3 3⁄4 Pound (1 Whole)|
|Port wine||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Tomato paste||2 Tablespoon|
|Corn starch||1 1⁄2 Tablespoon, blended with 2 tablespoons cold water|
|Red wine vinegar||1 Tablespoon|
In a 4-quart or larger electric slow cooker, 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, 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 to 8 hours).
Carefully lift chicken to rack of a broiler pan.
Broil 4 to 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 (about 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.