Portuguese Garlic Chicken-Slow Cooker 1 medium Onion -- thinly sliced 1/4 cup Garlic -- thinly sliced 2 medium Pear-shaped tomatoes -- seeded and chopped 1/3 cup Chopped baked ham 1/2 cup Golden raisins 3 pounds whole Chicken 1/2 cup Port wine 1/4 cup Brandy 1 tablespoon Dijon mustard 2 tablespoons Tomato paste 1 1/2 tablespoon Cornstarch blended with 2 tablespoons Cold water 1 tablespoon Red wine vinegar Salt Parsley & tomato wedges
In a 4 quart or larger electric slow cooker, combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and giblets for other use; 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 - 8 hrs). Carefully lift chicken to rack of a broiler pan. Broil 4-6 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. Serves/Makes: 4 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
