Portuguese Garlic Chicken
Cooking MethodSlow Cooker
Ingredients
- 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 pound 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
- salt
- parsley
- tomato wedges
Instructions
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.