Portuguese Garlic Chicken Recipe
1 medium onion, thinly sliced
6 cl garlic, thinly sliced
2 medium pear-shaped tomatoes seeded and ch, opped
1/3 cup chopped baked ham
1/2 cup golden raisins
1 chicken (3+lbs)
1/2 cup port wine
1/4 cup brandy
1 tbsp dijon mustard
2 tbsp tomato paste
1 1/2 tbsp cornstarch blended with
2 tbsp cold water
1 tbsp red wine vinegar
1 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 (abouut 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.
"What givesn this sophisticated dish its haunting flavor? Plenty of
garalic - but that's only the beginning. Golden raisins, port,
mustard and flecks of ham also blend in the savory, long-simmered
sauce." Source: Sunset Crockpot Cookbook
to Slow Cooker Recipes
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Portuguese Garlic Chicken Recipe - Recipes 4u
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