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Portuguese Garlic Chicken

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Ingredients
  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
  Water 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Salt To Taste
  Parsley sprigs 4
  Tomato wedges 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Preparation Time: 
10 Minutes
Cook Time: 
480 Minutes
Ready In: 
0 Minutes
Servings: 
6

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