| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Entree, Carnivore, Poultry, Crock | 4 | Servings | |
INGREDIENTS
| 1 | md | Onion, sliced thin |
| 6 | Garlic cloves, 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 |
| 2 | tb | Tomato paste |
| 1 1/2 | tb | Cornstarch |
| 2 | tb | Cold water |
| 1 | tb | Red wine vinegar |
| Salt | ||
| Parsley sprigs | ||
| 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 at low setting until meat near thighbone is very tender when pierced (7 1/2-8 hours) Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes). 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 two or three times, until sauce is thickened (about 10 minutes). Stir in vinegar; season to taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird; top with some of sauce. Serve remaining sauce in gravy pitcher or bowl. Sunset Crockery Cookbook From Marie Campbell From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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