| 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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