| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Portuguese | Crockpot, Poultry | 4 | Servings |
INGREDIENTS
| – Marne Parry PKKW92A | ||
| 1 | md | Onion, thinly sliced |
| 6 | cl | Garlic, thinly sliced |
| 2 | md | Pear-shaped tomatoes seeded and chopped |
| 1/3 | c | Chopped baked ham |
| 1/2 | c | Golden raisins |
| 1 | Chicken (3+lbs) | |
| 1/2 | c | Port wine |
| 1/4 | c | Brandy |
| 1 | tb | Dijon mustard |
| 2 | tb | Tomato paste |
| 1 1/2 | tb | Cornstarch blended with |
| 2 | tb | Cold water |
| 1 | tb | Red wine vinegar |
| Salt | ||
| Parsley & tomato wedges |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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