Portuguese Garlic Chicken
1 med onion, sliced thin
6 cloves garlic, sliced thin
2 Roma tomatoes
1/3 c ham, baked, chopped
1/2 c golden raisins
3 3/4 lbs chicken
1/2 c port wine
1/4 c brandy
1 Tbsp dijon mustard
2 Tbsps tomato paste
1 1/2 Tbsps cornstarch
2 Tbsps cold water
1 Tbsp red wine vinegar
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 bird and top with some of sauce. Serve remaining sauce in
gravy pitcher or bowl.