| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Chicken, Crockpot |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; sliced thin |
| 6 |
|
Cl Garlic; sliced thin |
| 2 |
md |
Tomatoes; pear shaped |
| 1/3 |
c |
Ham, baked; chopped |
| 1/2 |
c |
Golden raisins |
| 3 3/4 |
lb |
Chicken |
| 1/2 |
c |
Port wine |
| 1/4 |
c |
Brandy |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Tomato paste |
| 1 1/2 |
tb |
Cornstarch |
| 2 |
tb |
Cold water |
| 1 |
tb |
Red wine vinegar |
|
|
Salt |
|
|
Parsley |
|
|
Tomato wedges |
INSTRUCTIONS
Recipe by: Sunset Crockery Cookbook Preparation Time: 9:00 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 bir
and top with some of sauce. Serve remaining sauce in gravy pitcher or bowl
Posted to Master Cook Recipes List, Digest #110
Date: Thu, 6 Jun 1996 01:03:57 -0400
From: Lestat6663@aol.com
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